Browning my TC Hawken barrel

[Crawfish]

I am about to start browning the barrel, having gotten excellent advice in my thread on drawfiling.
realizing I had to plug the bore, and vent hole, I looked for a way to do this task in a secure manner. If it was easy, that would be a bonus.

I tie flies, so I have a supply of corks I save when my wife finishes a bottle of wine. They can be made into great popper.

Some now are artificial cork, a stiff, but carve-able substance. decided to try one of those.
To test its resistance to the browning fluid, I applied Laurel Mountain Forge Barrel Brown to one of the cork tops, and left it overnight.

zero sign of any damage.

carved and sanded a taper on the fake cork, and oiled the tip, after I had oiled the barrel. Plugged in nicely.

for the vent, i tapered a chopstick, and threaded it into the vent, after oiling it.

Success, at least so far. I’ll see how it holds up during the browning process. The last photo shows the top of a cork after 12-13 hrs of exposure to the browning solution.

 

[Phil Coffins]

The cork will work to plug the bore but I prefer a long wood dowel to have as a handle to work with. A vice grip with the teeth ground smooth will hold the hook of the breech for good control while applying the browning.

 

[SDSmlf]

I coat the bore with clear lacquer. Protects it from hot water or steam and cleans up with lacquer when done. Run a screw with Teflon tape on the treads into the liner threaded hole. Makes a good handle and place to hang the barrel

 

[Crawfish]

Thanks guys! I have not browned a barrel in over 40 years, but it is coming back to me.
Humidity in my shop is extremely low, so I am improvising. My shop is basically a partially finished basement, with a small powder room/bathroom. I took my hot plate, and great grandmothers Mush pot, and am simmering water to raise humidity in that small room. It’s working well, parts are darkening right up! That mush pot is very very old, still in perfect shape!
for those who are not familiar with fried cornmeal mush for breakfast, you are missing a treat! Best with good stone ground cornmeal!!

 

[Tom Compton]

Drill. a hole in a board - 2x8 10-12” long. Insert an old aluminum arrow sans fletching. Slide the muzzle over the arrow.

I really like Homer Dangler browning solution

 

[fleener]

I used to use a cork, none for years. You dont need to plug the barrel with anything. Even when I rust blue and boil the barrel, nothing in the end to plug either side. I usually dont put anything on the end of the muzzle, just let it age naturally.



Fleener

 

[Crawfish]

Thanks guys! I appreciate the advice!

 

[Crawfish]

Before picture, fourth coat on the barrel. I have carded the barrel, some places were rougher than others so I used fine steel wool (0000) to polish the whole thing. Looked very nice, so I am calling it done.
washed thoroughly with water and baking soda, dried and heated the barrel, and applied oil. I will leave the oil on until tomorrow, then clean it up.

 

[Crawfish]

Ok, discovered my browning in the basement powder room works very well. Temps with hot plate/kettle on a nice simmer keeps the temperature in that little room at 80 degrees, and humidity above 80. Scale on gauge only goes to 80. In main basement room, humidity is about 40-45. Carded barrel well, washed in hot warmer and baking soda, dried barrel with heat, then applied oil for 24 hrs. Wiped dry, and, to my eyes, looks pretty good. Now to put the gun together. Photo shows barrel and under rib.

 

[Notchy Bob]

It looks great, Crawfish! Nice work, buddy!

Notchy Bob

 

[Grenadier1758]

My solar browning oven (summer dy in the back of my van) has to wait a while. That 150 degree Fahrenheit heat really darkens the browning quickly. Its almost black when done.