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On the other side of the argument, I know more than one cashless pub that operates that way because it would cost more to take cash. They need extra staff time because of the considerable time required to cash out at the end of the day, and deposit money at the bank. It also takes longer to...

Comments on that video are quite something. I particularly liked

Awesome. I look forward to hearing about it. Which version have you got? I'm guessing a first gen facelift (post 2020) model?

Edgy.

This thread has reminded me to check what relay is in my current controllers and how warm they get. The relay is directly mounted to the metal case that acts as a heat sink, but that's it. I also use the controllers in hysteresis mode rather than PID control, so perhaps not the best if there's...

Manual mode doesn't mean that. Normally a PID in this application will pulse an element on and off over a set period of time, and it uses an algorithm to decide how much 'on' time is in the pulse. e.g. if your control period is 4 seconds and the PID algorithm decides it needs 75% power then...

If you want flow control then consider the flow control disconnects.

Try Novalager. I use two packs at 14c, but it goes up to 20c. Very clean and quick. But US-05 or Notty will work perfectly well too.

I’ve used 30% rice in a lager. The rice has a potential of 1.032, which is lower than malted barley, but it ferments further meaning I got 90% apparent attenuation with Novalager yeast.

No need to cereal mash rice, just cook it normally and then add the rice and cooking water to the mash. When I say cook it, you should over cook the rice so it’s squishy. Basmati/jasmine rice is good, but easy cook rice doesn’t break apart as easily. Pre cooked rices tend to have oil in them...

Sabro is great in dark beers. Here’s my gold medal winning American Stout recipe that uses Sabro: https://londonamateurbrewers.co.uk/wiki/index.php/Hard_Top Motueka is also quite versatile. A friend made a great Belgian/Trappist Single with it and Wyeast 3787.

Making some assumptions about volumes and putting that recipe into a calculator you have: OG 1.045ish ABV 4.5% Which is all fine for a Purity Ubu alike... but then we get to the hops, where I think you have between 75 and 100 IBU of bitterness: Topaz has between 13% and 20% AA, so 32 grams...

Not scrapping it - they've scrapped plans to cast the floor in one piece, but they'll continue to produce the floor in three gigacasted pieces.

Reading 92 pages as a prerequisite for participation seems quite a high bar to set wink... I do find it amusing that this is the one topic on the forum where occasionally someone decides to pop in to state that we're all wrong, my inference being that we should give up discussing the subject...

Keep it civil gents. Nobody ever convinced anyone by insulting them. Facts, education and respect please.

It's only a concept at the moment, but shows how electrification can fundamentally change the layout of a car.

Interesting. At the end of last year Hyundai/Kia announced a new platform for cars that fundamentally changed their layout by putting a smaller motor and regen system into each wheel, removing the need for all the stuff that transmits motion from the motor to the wheels...

You don't need it, but some time at that step will develop glycoproteins that aid in head retention. As I said above, I've seen it demonstrated that it works. It's not going to change a 'diet coke' head to a meringue foam head though.

I wouldn't stress it too much - you'll have enough issues figuring out how to get the hops in (and more importantly out) of the beer. The only reason to split dry hopping into multiple additions is if you're struggling to get extraction from all the hops in one go. For example, hop bags you...

It's known as a glycoprotein rest. I was sceptical, but then someone at the homebrew club brewed identical beers one with and one without a 72C rest and it was absolutely noticeable the difference in head retention. As for the explanation, I'll defer to this...