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He was certainly very dull in it but I suspected that was somewhat intentional, a blank slate central character where things just happen around him. Or maybe he's just a terrible actor 😄

Watched another old classic last night that I hadn't seen before, Barry Lyndon which at 3 hours long isn't really a casual watch but I really enjoyed it. I wasn't hugely gripped by the story or the characters, but it was entertaining enough to keep me engaged for the runtime. But the big...

I don't have any experience with using citric acid, but I understand there can be some residual flavour from it. That being said you'd only need a very small amount, according to Bru'n Water an addition of 0.04g/L will remove about 30ppm of bicarbonate.

Bicarb of 60ppm isn't too bad at all, you could probably get away without acid depending on the recipe. What are you brewing? If you aim for a higher calcium content, say around 150ppm it will help lower the mash pH too.

Honestly I don't have a great palate either, but it's definitely something that gets better with practice. One good way to practice is starting with your own brews where you know the recipe, and trying to pick out the flavours that should be there from each of the ingredients. I also recommend...

Local brewery I'll guess?

Just saw the "Mike and Jay Talk About", I'm intrigued. How did you watch it, can't seem to find it available.

Love the nice new orange badge Leon :laugh8:

PM sent.

I have no doubt that's how this will be viewed by the admin team so I was actually in two minds whether to bother replying or not. I'm "fussing" not because I'm expecting any change but rather out of frustration. I've been on this forum a long time, longer than my member profile states, and so...

If you hit the link "view report" just above calcium hardness you'll get a more detailed report thumb.

This afternoon I have another of @BeerCat's beers, this time a Chocolate Coconut Milk Stout which sounds amazing... Aroma Exactly as the name suggests, creamy coconut and dark chocolate as well as fruity hints of blackberries. Delicious. Appearance Black with ruby highlights, great clarity...

I'll be happy to do that at some point but I'm still waiting for any admin to comment on my original post, this supporting membership thing isn't something I'm particularly bothered about and was auxiliary to what I'm "fussing about" in post #20 that I'll quote below: "I think a lot of the...

Not CMS but CRS (carbonate reducing solution) can be found in many homebrew stores (here for example) but to use it you need to know what the alkalinity or bicarbonate of your tap water is. I don't think you'll get this info from NI Water but you can test this with a Salifert KH kit. I wouldn't...

I'm not sure if any of the admin are planning on commenting on my post #20 but Leon (perhaps inadvertently) brought up an interesting point here: I remember when some were given complimentary supporting member status which was subsequently and quietly removed, at least it was a gesture of...

It is, but much more difficult I reckon. Decent beer practically makes itself, a decent espresso isn't so easy.

I had a Yamaha RG, which I think is very similar to the Ibanez, for many years and I loved it though it was the slightly higher spec RGX with the floating bridge. Great fun to play.

The Robot is a beautiful pice of kit, how does it compare to the Gaggia?

Another vote for the Pacifica, my mate had one and it was pretty good. Ibanez RG is a decent beginner guitar for a similar price, like this little beauty for £180:

I didn't have a question, just a statement: What's in your ads?