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The other ingredients were stuff I regularly see in food and drink industry cleaners. The only food industry use of trisodium nitrilotriacetate I could find was at a low concentration water additive in to boilers that produce steam for processing to stop them scaling up. But not as a cleaner.

I see Volvo have said that they won't be selling only electric cars by 2030: https://www.bbc.co.uk/news/articles/c3ejye39434o

I'm sure you're happy with its cleaning performance, but I'd warn anyone off using it. The formulations I could find often contained trisodium nitrilotriacetate - thought to be a human carcinogen and nephrotoxin (damaging to the kidneys) when ingested. Sure you'll probably rinse it all off, but...

I'll have to start sprinkling crushed up tramadol on my cornflakes.

The GF30s I’ve had both had loads of oil and swarf on them from manufacturing. Cleaning with washing up liquid before use removed nearly all of it, but I did get a little back each time. Scrubbing with some bar keepers friend worked well to remove it.

I’ve been milling my own for 10 years with a cheap mill and a cordless drill/driver on the slower gears. i haven’t found the need to condition, I just gradually opened the mill gap up until it just was narrow enough to break every kernel of barley and no more. Crushing wheat requires a tighter...

Would be weird for it to be the pump - I’ve never seen anything like that inside the head of a pump.

Purely 'eating local' in the UK is going to severely limit your diet for half the year or more. If you want fruit and veg in the winter most of it will need to come from the continent (or further afield), and it's a lower energy consumption to do that than it is to grow them in the UK using...

Absolutely, it's not a blanket change for everyone, just a more malign societal influence that has crept in over the past 60 years, and in my mind is one of the drivers of the UK getting fatter. The much more recent big shift to working from home is changing things again. Many are finding more...

There's some societal changes that have shifted this too - 35-40 hours modern work week came from a time when one person in a family would go out to work and the other would care for children, clean and cook. Many families now have both parents out working, and there may be longer commutes on...

What Gonzo says ^ Visually clear beer can still have millions of yeast cells per millilitre of beer. One of my books says that the standard among Belgian breweries that bottle condition is to aim for around 800,000 cells per millilitre. So you really have to go a long way to stop a beer...

I've purchased the book as it's an interesting subject, but if I'm honest I think the idea that food is designed to make you eat more is a victim mindset. It's much easier to blame a faceless corporation than get off the sofa and make an effort at eating properly. My observation of the food...

You're in the realm of unitanks there - which are generally around £1000 mark, particularly for a 50+ litre job. They usually also have a jacket for heating/cooling. e.g. Brewbuilt X2 unitank: https://www.themaltmiller.co.uk/product/brewbuilt-x2-jacketed-uni-conical-fermenter-53-litre/ If you...

I thought it was 65mph and English was either 45 or 55 mph... either way I did shoot Olympic although I don't any more. Whatever speed, it's too bl***y fast unless you're practicing weekly or more. When I'd shoot a round of English or sporting with mates it would feel like everything was going...

Renewed my insurance the other week and from a new provider I got a price 10% down on last year.

I have a lot of sympathy and admiration for Amber - she makes shooting those targets look easy, when in reality you are shooting two targets crossing ~21 yards away, going in opposite directions at 65mph. You have less than a second to put the gun in your shoulder and shoot both targets. But...

Isn't it the equivalent of pushing a golf ball out your urethra? Or at least a marble. Think I'd prefer not to find out.

The others are all good points, although they'll generally add a slight tartness rather than sourness. I'll add that there's also a few yeasts that drop the pH more than others, such as the main hefeweizen yeast WLP300 that do the same. Most likely is a lacto infection, and that usually happens...

What yeast nutrient, how much and when? I've had sulphur in the past from some lager yeasts and particularly from hefeweizen yeasts despite adding yeast nutrient in the boil.

I’d be careful about watching too much of that as it’ll spoil a lot of jokes.