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There was a van version of the Nissan/Datsun Cherry for when you're making krieks?

Before getting carried away with how to "fix" it, it's worth taking a moment to understand what's gone "wrong". You've given your yeast nothing but simple sugars, which they can ferment in full, which is why you've ended up at 1.004 and why it tastes so dry. If you feed your yeast something...

Given how quickly the technology and finances have been changing, let alone major things like the withdrawal of most subsidies because they're not really needed, have you considered that you're a bit out of date? And that maybe you might be better doing more listening than posting here? For...

It's a newish game from the NY Times, so a sibling of Wordle. It's based on a word search, but with a theme. Today's is kinda dull, sometimes they are very very American, sometimes they're quite fun, but I think I prefer it to Wordle. https://www.nytimes.com/games/strands

Just happened to come across this - ultra-fast (>=100kW) chargers have increased 7x in three years across Europe (inc UK), and since 2022 have gone from 5% to 15% of the total. Meanwhile the US now has one charging station for every 13 petrol stations, with the former expected to outnumber the...

The fact that this festival had two Coors brands plus Taylors implies they did care a bit about beer - the easy option (as it is for many pubco pubs) is to take a full set of Coors products including Doom Bar. The point with a macro brewery is that they are prepared to pay thousands, if not...

FWIW I burnt out my old controller on my EB1D and I now use a Wifi Inkbird to control it. Which I can reuse for fermentation control, and which allows me to monitor my mash/boil from my phone whilst in another room or the garden. You need to crosscheck it with the actual temperature of the...

I don't think the "bad press from some brewers" is anything to do with getting orange in the wrong style. There's a definite "twang" to most beers made with Voss in particular which isn't orange but may be something to do with stressed yeast, and personally I don't like what Voss and Hornindal...

Notty/Windsor have been around for so long they're effectively genericised, you can get versions from Muntons etc. Whereas a) Verdant is the trademark of the brewery and b) it's a new thing, so Lallemand's lawyers will have been all over it. The fact remains that they don't make their own...

They might say that if they were repacking Verdant but didn't want to give away the name of the specific source.

But the risk matrix needs to take probability into account as well, eg : Estimates by the Phosphorous, Inorganic & Nitrogen Flame Retardants Association reported 55 fires per billion miles travelled in ICE vehicles and five fires per billion for EVs. A report from AutoinsuranceEX said EVs...

I dug out some data back in 2020, trying to figure out how much leccy a fully-electric road fleet would use. At that time there were about 67x as many cars as trucks in the UK, and if they all converted to electric at 2020 efficiencies, the energy split would be roughly 60:20:20 car:van:truck...

Sorry, that is bad advice from someone who has clearly never run a commercial cellar. There are three main things to consider. 1) Carbonation - which varies a lot from yeast to yeast. Yes, many are done within a day or two, but some are notoriously slow - Tim Taylors can take over a week. 2)...

I know from experience how much the Brétons like their buckwheat, particularly galettes (buckwheat crepes for those that don't know), but putting it in bread makes for the most horrendously smelly flatulence. But it was a traditional part of the mix in medieval brewing in the Low Countries - I...

I'm away from home at the moment so don't have any hops to hand, and with the caveat that I've not grown FG so aren't familiar with all its peculiarities - this sounds like it may be doing the split bloom thing, I saw some of that with my Early Bird last year. Hops are fairly fluid in how they...

Bog myrtle leaves can be great and have a lot of the same flavour compounds as hops - but it's very vintage dependent, you get good years and not so great, now is probably a bit early. Rather than rewrite my previous post on the subject, see this ...

If you're wanting an alternative dry LA3-ish, then AEB claim that their New-E comes from Boddies which implies it's a 1318 equivalent, leaving aside the truth of the 1318 link with Boddies.... https://www.geterbrewed.com/aeb-fermoale-new-e-yeast-11.5gx200b/ https://www.aeb-group.com/en/shop

The temperature won't have helped but the apple thing is a common criticism, it's perhaps better suited to Cold IPAs rather than lagers.

Normally I would always say yeast - you can change beer so much by changing yeasts. But Polaris is a somewhat eccentric choice as a first hop, so I'd probably change that out first. As to what - depends a bit on what kind of beer you like. If trad English is your thing then you can't go wrong...

Ship lifespans are not that great in this context, not much more than cars and way less than houses, only 21% of the container fleet are over 20 years old, and they are generally older than tankers and bulkers. Shipping still seems to be up for grabs, it may be one sector where ammonia plays a...