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Never!

Oh sorry, meant 0.1-0.15%...

I remember watching that documentary about flat earthers, they did an experiment where they put up a green laser marker at exactly 90° about 2 miles from a white sheet. As expected it missed the sheet... And then those knobs started all kinds of mental gymnastics to explain what happened...

Just as a note, part-gyling does not necessarily mean blending the 2-3 seperate runnings after boil or before boil as both methods have been used historically. I guess it comes down to wich stage you prefer personally.

Assuming you added enough priming sugar for a normal UK beer level of carbonotation (around 2 volumes), I'd reckon you raised abv by around 1-1.5% abv. Negligible in other words...

With winter coming in on it's final stretch, we now have this one's day time cold record likely crowned. Mid january this year, cold enough to be able to throw a pot of boiled water and have it freeze before ground contact...

Good riddance if he is. Karma is a b***h

Snowy and cold you say?

Weather forecast for the coming week here...

We have about 40cm of snow here now, expect it to about double by the time the new year is here... Forecasts are more of a general suggestion of what to expect up here this time of year, for the coming week you can expect clear and cold weather or cloudy, not so cold and snowfall, how much cold...

My eyes hurt...

A bit chillier today...

Yes, at least in summertime it's nice to open the window...

It's starting to get a bit chilly...

That looks like the airport in Gibraltar, they take turns with the planes and the traffic. Have been there once it was pretty strange driving on runway tarmac.

Looks like normal winter, I don't get it...

Seems winter is here...

I combine my sparge and mashout. So I draw off the first wort, add sparge water at about 85-90c wich gives the grain+water mix a temp of about 80c +/- a few degrees. Then stir it like it owes you money and let it sit about 15min.

It is a step where you increase the temp to ideally above 75c but below 80, in order to denature the enzymes and sort of halt the conversion process. Even though all the starch may have converted to sugar, a warm non-denatured wort will continue to break down longer chain sugar to shorter ones...

I always think of this pic when I read about countries furthersouth almost declaring a state of emergency after getting like 5cm of snow...