I recently brewed with a guy I've never brewed with before. Heres the deal, I fly sparge with water roughly 168 degrees but in watching him brew he was using water that was almost a rolling boil.
I tasted said brews that he makes and they were the best home brewed beers I've ever tasted, hands down. His efficiency numbers are fantastic also. My question to everybody is, are we all monitoring our sparge temps super close for no reason? I tasted zero tannins or off flavors. Seemed so much easier to do. Btw he's brewed this way since the 80s and is VERY knowledgeable about brewing.
Im curious about your technique and if any of you brew this way. Thanks for sharing.
I tasted said brews that he makes and they were the best home brewed beers I've ever tasted, hands down. His efficiency numbers are fantastic also. My question to everybody is, are we all monitoring our sparge temps super close for no reason? I tasted zero tannins or off flavors. Seemed so much easier to do. Btw he's brewed this way since the 80s and is VERY knowledgeable about brewing.
Im curious about your technique and if any of you brew this way. Thanks for sharing.