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Has anyone played "Thank Goodness You're Here"? Probably deserves its own thread as the most Northern English game ever made, and it's very silly. Set in the fictional town of Barnsworth, the game has you solving problems for the local population by slapping things. The characters generally...

Könnte ich bitte das Rezept haben?

Hardness is a measure of how 'hard' it is to lather soap. It's related to the amount of calcium and magnesium in the water. Alkalinity is the level of carbonate and bicarbonate in the water. The reality is that for most water sources changes in hardness and alkalinity are correlated, as they...

For however much wheat you have add 10% of oat husk/rice hull. So if you have 2kg wheat then use 200g husk. Wheat also tends to create a lot of flour and if you have an exposed element that can burn, so recirculate quite a decent amount of wort back onto the mash bed before you start boiling.

What's your inspiration? Is there a particular beer you're trying to follow? First of all, lactose has no place in a weizenbock. I think the problem you have is that your OG is too low - this should be at least 1.065, as you're aiming for 7%+ ABV. Don't increase the bitterness any more. The...

Dominica (13.75 G/MP, T/MP) and St Lucia (5.56 G/MP, 11.12 T/MP) laugh at those puny ratios.

But you have the flip side of the issue that the gap in land value between commercial and residential is so big that landlords will let commercial properties go derelict ("whoops, this pub caught on fire, wonder how that happened?") for years in order to persuade the planning authority that they...

Yes, force priming means less or no sediment. I will quite often pick up some sediment on transferring from my fermenter to a corny, but that will settle out and gets ejected with the first couple of pints off the keg. If you're more careful than me then that won't even be an issue.

It's easy to blame producers of food, but I'm not convinced there's such a thing as 'bad' food. Thanks to changes in society people just eat too much, and don't move enough. An abundance of food is something that's really only come about in the first world in the last century. At the same time...

And I suspect the insurers have no idea if you’ve updated or not.

They’re also very nickable. There’s a known flaw that’s allowing them to be stolen in seconds without any damage to the car. They’re sending out updates to fix it (slowly), but the sheer rate they’re been stolen at has spooked insurers.

My first thought is oxidation too.

First things first, if you’re just starting then water chemistry is waaay down the list of things to worry about. It’s more of a fine tuning thing, in the last 10% of stuff to know. Assuming you are in the UK, your tap water will be fine to brew with, it’s not toxic and won’t ruin anything...

Given the description I guess that WHC Mango Madness is the Ebbergarden kveik strain, and High Voltage is Lutra?

If this analysis is correct then this is a very rudimentary mistake, but really should have been caught by some kind of automated review system.

My point was more how this reached deep into everything.

A mate of mine couldn't turn his burglar alarm on this morning.

It’s to do with a bit of security software that watches for malicious processes on machines. It seems to have identified something in some windows installations as a problem and started bricking them. There’s a lot of companies using it, and I’m assuming that includes Microsoft in their data...

This is good work! I like the iSpindel, but the weak point is the petling lid, as it's designed more to keep liquid inside than outside. Being able to stick it in the pill housing is really good.

I'm pretty sure that if you pitch too much you'll get less acid. This blog's experiments found that you got the most acidity at a pitching rate of 0.5-1g million cells per ml of wort, which I believe equates to about 0.5-1.0g per litre of wort. The finish pH rose when pitching 1.5 million cells...