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That amount of Target would give an IBU of around 56.... way too bitter.

Russia had the most to lose from it, the USA the most to gain from it, and no Hersch's findings have not 'been debunked'. You are listening to the spin, not the facts. https://www.craigmurray.org.uk/archives/2023/02/sy-hersh-and-the-way-we-live-now/

Labour nowadays are even to the right of Blair. I'm a socialist. Labour are the enemies of socialism. They're doing everything they can to expel socialists. They offer a hobson's choice between blue Tories and red Tories - and they want you to vote for them simply because they pose as the...

Indeed, you can't slide a cigarette paper between Labour and the Tories nowadays. I won't be voting Labour. I'll more than likely vote Green.

At the levels you're talking about the effect on osmotic pressure would be completely negligible.

You were spot on..... Hi Martin, Glad you enjoyed the Biscuit Brown! Below is a scaled recipe for 25 litres. You might need to recalculate a little for you efficiency OG. 1.048 FG. 1.012 Mash salts, calcium chloride 6g, calcium sulphate 2g, Bi-carb 1g. Malt, mashed for 67c: Golden Promise...

Yes, I'd like to see an independent Wales and an independent Scotland. Both countries suffer from being controlled from Westminster.

Yn wir. Dwi’n ddigon ffodus i gael dewis etholaeth i bleidleisio ynddi (dim ond mewn un alla i bleidleisio). Os byddaf yn pleidleisio yng Cymru, byddaf yn pleidleisio i'r Plaid Cymru er iddynt gostio braich a choes i mi yn y dreth gyngor! Translated - Truly. I'm lucky enough to have a choice of...

Oh well then that's in the same order of magnitude that you might want for water correction. If I'm understanding it right, Brewfather seems to indicate, say, for an American IPA, that Na+ should be in the range 0-100 ppm (mg/L). My tap water is about 8mg/l so I add no NaCl. If you're adding...

The sort of levels of NaCl you'ds add for the 'perfect' water for any beer style are really low though. Im under the impression that the OP is talking about significantly more than this.

115L 3,449 total,

Excellent work. I will use WLP001. I'm inclined to agree that they would say if they were using crystal. The thing is that this beer caught my attention because it tasted a little bit out of the ordinary and that would fit with the ingredients we know they used. If they'd used much crystal...

Yes, I was going to use Nottingham or Lallemand's London yeast for a little more sweetness.

I don't remember fruitiness much. Predominantly you could taste the lightly roasted/toasted grains which is where the biscuityness comes from, a little sweetness in there, but also more bitter than your average northern brown ale.

To be clear, Kirkstall seem to brew two beers. Biscuit Brown (4.5%) and Extra Biscuit Brown (5.5%). The one I had was the 4.5% version.

See here: Biscuit Brown | Beer

Worth a try I guess. . . Done! There's a first time for everything. I'll let you know what answer I get.

I recently had the good fortune to drink in The Bridge, a Kirkstall Brewery pub in Kirkstall, Leeds, and was lucky enough to try their brown ale 'Biscuit Brown'. Very nice. I wanted to try to emulate it, or at least give a nod to it by brewing a brown ale of my own with that biscuity flavour...

This year I've overwintered a super chilli - great variety, very prolific. I also have a single Carolina Reaper plant, very small at the moment, that's germinated from seeds bought last year and a number of plants grown using the seeds from ripened finger chillis bought in Sainsbury's. I'm...