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😁 That sentiment was what I referred to with my line: "Make something along the same lines, which may be as good, but not the same, and have a few bottles of the real stuff about the place.". I think it would be a mistake to lower our guard in an attempt to copy suspicious practices. The...

"Slight stain"? I wouldn't worry about it. Whatever you do, don't use an abrasive cleaner on stainless steel.* "Chemclean" is a typical alkaline cleaner. The company is a bit "evasive" when it comes to describing it ... normal for a UK company apparently, 'cos us Brits like to be a bit...

Okay, "anytime after a boil"? Suppose it could be used as a needlessly "sanitary" means of oxygenating unfermented wort? Don't know what the required recirculating time would be? Don't really know if it would be a waste of time? (But I can guess). I'd like to say I read it in a book. Probably...

Good point. I use silicone tube for floating diptubes too (it's flexible!). I should have said "don't use as an air barrier", but, that's getting me confused, don't know 'bout anyone else?

Shouldn't need repeating? ... Don't use silicon tubing after boil unless contact time is very short. It isn't a magic bullet, it is very, very, (have I said very enough?) porous to many gases ... like "oxygen".

Ha ... a job for the Defuddler? Thanks :thumbsup: ... No? ... It isn't! The Defuddler is a pre-conditioner to preparing water for Mashing! For extract brewing, near enough anything you'd happily drink as water will do. Get rid of excess chlorine (as has been described). Too much "chalk"...

Oddly enough, @Sea brewer's post coincided with my delivery of Spingo (it is with a "p", don't mix it up with the "with a t" stuff) "Special" and Extra Special" for Christmas ... if I don't drink it by then. They've brewed it for eons. One of the "famous four" last remaining brewpubs in the UK...

I'm troubled by this "new" technique. Not malted so starch still wrapped in its cell/cellulose packages, or: Not "modified" at all. Not pre-"gelatinised" (like flaked barley). Not ... going to work?

Translation: 2kg Freshly harvested barley conditioned @ 2% (water? Sprayed on and rested) for 30m(inutes, not metres!) worked a treat, before crushing. :tongue:

Keep digging. You might eventually find another way out your hole?

I'm not pedantic ... just insufferable: And anyway Q.E.D. is the name of a ship, or something? So, that leaves one unanswered question ... Why did you ignore my reply about the Durden Park Beer Club booklet you ... you .... unappreciative git? 🥺

Q.E.D. I think is the term. :tongue:

But this is @MashBag; if he sees a response, he will respond. I don't think he can help himself? So, if I don't get a response, I'll know for sure 😁

Now, I know I'm on "An Ankoù" ignore list (some fall-out or something with his brew-partner/mucker concerning "Belgian" "candi" <sic> sugar). But, ... I'm on your ignore list too?

"Malting at Home" by Francois Dyment was the best I could find a few years ago. He has a website too: Brewing Beer The Hard Way

I wonder if they've given up reprinting it? Their web site lets you download it now, but I'm not sure if the old versions had the "make your own" brown and amber? It's not "real" brown and amber, but back in the 1970s you'd be luck to find pale malt! I understand roasting your own makes very...

Thanks @chthon: Okay! So, the conclusion must be: 1: "RA" offers very little to brewers regarding mash pH prediction, nothing at all to home-brewers. Holbach's work was never aimed at the environment in which it's much quoted and (academic, see above) attempts to repeat the work failed despite...

Well ... perhaps not quite! @chthon: I was reviewing that "Chris Colby" stuff. A bit too simplistic for me? I wasn't going to go back to teaspoons, but an interesting approach (as in, not another "water calculator"), so I was "mining" it for ideas. The "Stout" one was particularly interesting...

Oh, one thing, if it is really, really oxidised, you'll know about it ... oxidised alcohol is vinegar!

Taste it! Do you like it? Drink some more! I think many of these weird country recipes depend on a bit of oxidation to add "character" (some of us remember "British Sherry" where the oxidation appears to have been essential). Have a bit of an open mind! If it's deadly poisonous, you should know...