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According to that article they make it to supply to the brewing industry

What do you mean by "brewing sugar'?

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What temperature did you mash at? What yeast did you use? What temperature did you ferment at? Even if I knew the answers I wouldn't know what to suggest but someone might. With it finishing at 1012 I wouldn't expect it to be especially sweet

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If only the Cortina wasn't nicked and the Triumph Herald hadn't rusted away I could be a few thousand quid better off now .

I was reading "How to Brew" on a long train journey today and my recollection is that he said you don't really need to add magnesium because you get enough from the grains. However, Brew'n'Water often says to add some.

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We have a double oven. The small top one has a grill as well. I set the oven at 250, when it is up to temperature I turn the grill on high for a few minutes before putting the pizza in. When the pizza is in I turn it back to 250, cook for two minutes, rotate pizza 180 degrees, cook for two...

Tonight's pizza.

June Spencer was 105, that's some innings

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It unusual, but to raise the pH if you have a dark beer with roasted grains

Yes

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The bucket blaster combines "upside down" with connecting the pump outlet to both the liquid out posts.