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How would any home brewer ever do that? I can’t prove it but I feel like there must be a lot of other more significant processes we could work on improving before going down the manipulation of barley husks rabbit hole.

I squeeze mine like it owes me beer…

The mild is bottled and the barleywine is on the go with the Nottingham yeast from the mild. It took off in just a few hours.

I have broken almost as many glass graduated cylinders as hydrometers. It is a little harder to read but my plastic one hasn’t broken yet…

Just to be clear, I am not the guy that simply follows all the rules. I push the limits more than most people. In my inspection career I would explain it like this. There are codes and instructions because those things have been tested and verified to work. You can generally be confident that...

I have an Instant Vortex air fryer. This is a quote from the manual. 3 User Manual • DO NOT cover the basket, cooking tray or any part of the appliance with foil. This will cause overheating of the appliance, which may result in personal injury, fire, and/or property damage.

PEX (Wirsbo) is a good solution to acidic water, especially if used proactively like you did.

Starting that mild today. I bottle, so it won’t be until after NewYears but I will let you know how it turns out. It’s a 3.5 gallon starter for a barleywine I’ll probably brew the day after Christmas with my son-in-law. Thanks for the help.

I don’t think public water utilities in the US supply acidic water. They are pretty highly regulated. There are a lot of private wells and other private water sources that can produce acidic water.

Off subject a bit but you should consider getting a water treatment system to raise the pH of your household water. The green stains are likely your copper pipes dissolving. Low pH water will do that. Replacing the pipes is an expensive repair, not to mention the potential damage repairs when...

This is my latest water report if you are interested. CaCo3 is around 15. Using Brun'Water, adding Gypsum, Calcium Chloride and baking soda I get to water 149 Calcium, 37 Sodium, 97 Sulfate, 190 Chloride and a pH of 5.3. It is pH 4.5 without the Bicarb due to the addition of calcium salts. Is...

So I have mashed wort with 60% pale 2 row malt plus rolled oats, malted oats and white wheat for 2 hours with gluco and can’t get it to ferment below 1.006. OG was 1.036. Do you have any recommendations on how to get it down a few more points without putting the enzyme in the fermenter?

I am brewing a barleywine. I will use the first runnings for that. I will then collect second runnings. Are the enzymes that completed the initial mash still active in the second runnings wort, as long as I don’t heat it above the 150F degree mash temperature? The first runnings should be about...

Gluco in the mash will leave some points. It will dry things out a lot more than without. I end up around 1.006 with a light beer I have been working on. The boil then denatures it. It only drives FG to zero or less if you put it in the fermentor.

Bracc did . . . or is it too soon to say that? :rolleyes:

I have very soft water, mountain runoff. Adding calcium minerals drives the pH way down. Adding lime or bicarb to counter the addition of calcium seems counter intuitive. I am not opposed, just trying to understand.

So this? 70% Viking Extra Pale 1.8L - It's what I have 6% biscuit/victory/English amber - around 30L 6% English Dark Crystal - 80L 6% flaked barley 12% #2 invert Fuggle - 17.5 IBU OG 1.033 FG 1.009 3.3% ABV Nottingham around 70F/21C Mash 158 97/55 chloride/sulfate I upped the specialty malts a...

I wonder if you all have any suggestions for me? I plan to brew an American Barleywine with my daughter and son-in-law after Christmas. I would like to do something English in the next day or two to create a yeast cake to pitch the barleywine on. I have a lot of Viking extra pale malt. I will go...

That is a very helpful link. Thanks.

How do you go about making labels for your bottles? I don't often make fancy labels but once in a while for a special brew I would like to make one. For every day bottles I use 3/4 inch round Avery labels and print simple ones. to stick on the tops. Any recommendations on how to make something...