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I really liked this, although for a local boy very distracting that it's very obviously not filmed in Belfast :laugh8:

A few more for me this week, firstly The Favourite which I rather enjoyed. A great looking movie with interesting and unusual cinematography, and brilliant performances all round, particularly Rachel Weisz. The same director as The Lobster which I would recommend much more. Next was Galaxy...

Still in the FV mate, it's definitely a pellicle on top but too early to tell if it's something unsavoury or not. I'll give it a taste in a couple of weeks, hopefully it'll be obvious by then.

I think you're absolutely right, it came close to being a masterpiece but just fell tragically short towards the end. A shame really.

Unless your tap water is high in bicarbonate you probably don't need to. Check the pH after dilution and it should ideally be <3.5. If not, then in theory a little of your water treatment acid of choice would do the trick in removing some bicarbonate, however I'm not sure if there are other...

If only Brulosophy would do an exbeeriment on this to settle it once and for all 😁

You won't get sourness from coriander or sugar. The only ways I can imagine you'd get noticeably sour wort pre-fermentation from a standard recipe is from a big over-acidification of the liquor (do you do any water treatment?) or from a sour mash, which typically requires a long time at a...

I have perhaps gone the other way on this. I started with the SNS method after reading about it elsewhere and and was happy with it, however after a while I built a stir plate (possibly because I believed the hype) and have been using it since. That might be surprising to the OP but I'll...

At that point the calculation will be the same as an unsqueezed bottle which is pretty straightforward, I was just curious what the difference was in practical terms. Turns out there's bugger all difference, which is one of the most interesting things I've seen on this forum recently :laugh8...

Just saw this after I posted! We both got the same answer so apparently the difference is negligible :laugh8:

OK so if I'm following this correctly then an additional 50ml of CO2 is required: CO2 density at 1 atm is ~1.8g/l 50 ml of CO2 required to fill headspace 1.8/20 = 0.1g of CO2 2.16g of glucose or fructose gives 1g CO2 2.16/10 = 0.2g sugar

This is really interesting actually. I suppose the internal pressure won't be lower as long as the bottle retains its squeezed shape, which of course it will. If somehow the bottle bounced back to its natural shape it would then be at a lower pressure, which is what happens when the cap is...

If you squeeze a bottle then seal it, isn't the internal pressure lower than atmospheric? Isn't that why it sucks air in when opened? In theory it will "use up" some CO2 to return the bottle to its normal shape and fill the headspace, so I suppose my question is, in practice does this have to be...

Well I just watched the last episode of series 1. What on earth happened?? The first 5 episodes were really well written (mostly) but the last was actually pretty poor. The dialogue was clunky, even more of Ricky's awkward pontificating, and it seemed like they hadn't left enough time to...

I've often wondered about this, in practice how much extra priming sugar is required to account for the lower pressure in a squeezed bottle?

Nope no clear, it goes from blue straight to this colour: It's very possible, @whinton how quickly does it turn clear?

Two rather different movies for me at the weekend, one of which was the wife's pick (I won't say which). First was Mean Girls which actually wasn't as bad as expected. A bit predictable and obvious but not as painful as some of these teen "comedies". Next up was The Fountain which wasn't bad...

I'm not sure what it means if it goes clear. Have you tried putting more than 1ml of the reagent in?

I love Sunshine, can't explain why, I just do. Solaris is on my watchlist, and I was pleased to see you watched the original thumb. Stalker is well worth a watch if you haven't seen it yet.

Today's beer is a Belgian Pale/IPA conditioned with Orval dregs sent by @dave_77. I've had this one for a while so apologies for the delay, but I didn't want to drink this too young. Anyway, here goes... Aroma An interesting combination of big tropical fruitiness and earthy, funky brett that...