Tip from a pro brewer friend of mine. I don't remember the order, but, he reversed the acid/alkali order and his brew kettle was WAY easier to clean.

I've been experimenting with more than the 2% water and leaving it in a sealed bucket overnight so the moisture distributes throughout the kernel, not just the husks. I went 4% last time and am thinking of upping that next time and letting it set for 2 nights. I think I crushed at .030.

Chris White in"Yeast, The Practical Guide to Beer Fermentation" suggests not air locking till the krausen has fallen. I've taken that a step further and built a crude stir plate into my fermentation chamber. That along with a healthy pitch and I've done pretty well in getting things to finish...

We had an AI agent on another forum that was so specific about a question that I think it was stumped on the answer elsewhere so 'went to the source' hoping for clarification. It wouldn't answer relevant questions. I told it no one would help until Alan was satisfied. (Hint: Turing ;) )...

No clue why you posted that. So, I'll go with the obvious. No. Is your name really Sandy Feet?

In an effort to fatten up cows and get them to market faster, scientists have altered the DNA of Golden Promise barley to increase its fat content https://www.telegraph.co.uk/news/2026/03/21/juicier-steaks-on-menu-gene-edited-cow-feed-approved/

Any local brew clubs or breweries you could connect with? I have a handful of people that I can trust to give me an accurate and honest assessment of my beer.

Does DMS now fall under the 'brewing myth' category?

Looks like black magic to me. If you know your starting water profile then just use the commonly available adjuncts to adjust. Looks like calcium chloride and gypsum to me.

I think in my readings I came across a beer that's still brewed somewhere in north Africa (I think) that they bake bread to make. To the recipe part though (spoiler 1/3): https://www.ellenmacarthurfoundation.org/circular-examples/brewing-beer-from-surplus-bread

The holes in the top of a 3 piece airlock are pretty tiny. Leave it off for awhile and the pressure won't build up. Put it on after the gas slows down enough.

The wort didn't seem thick prior? Did you take a gravity reading. My biggest concern is if it is thick from sugar you may have bottle bombs.

I'm just getting back into brewing. 3 weeks was considered too long back when I stopped frequenting forums. There was a fear of autolysis. My primary fermenter is a bucket with a 2 inch stir bar setup. Just because yeast has dropped doesn't mean it is inactive. Before I stopped about 6...