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The charge is by the UK government, so it wouldn’t occur until it’s in the UK. Seems about in line with the 22% that Hazelwood mentioned earlier in the thread. https://www.thomasnet.com/insights/duty-vs-tariff-what-s-the-difference/ Good useful primer on the difference between tariffs and...

The extra cost of course isn’t going to the seller, and by sending it back after it’s cleared customs you may lead to them incurring a load of costs.

The one with the guy swimming trying to beat the bartender pouring a pint was my favourite Guinness one. And I know they’re childish but those Fosters ones with the Aussie guys running a blokes self help line were funny.

I understand now. So in my example, I guess lorries at Belfast could/are being checked in some way to ensure it is only carrying goods from NI, and if it has Ireland goods as well then it goes into a different queue?

Ah ok so a DPD lorry full of parcels from NI travelling from Belfast to Liverpool is treated differently from a DPD lorry full of parcels from Ireland travelling from Dublin to Holyhead. In addition, such a DPD lorry could travel freely between NI and Ireland collecting parcels from both, but...

I’ll admit to being a touch confused by all of this, but that doesn’t sound right to me. While delays due to customs checks are to be expected, I don’t think there should be duty on homebrew ingredients. Tread carefully on that one I think given what we’ve heard about scams, but it could also be...

This one is mine, also received by @DavidHatton. The head retention is a fairly major flaw. Looking at my notes, the beer is visually quite a bit darker than I calculated it so I think I took too much alkalinity out of the water and probably had a low mash pH. I don’t measure mash pH, I rely on...

My second secret Santa beer is Stay At Home Irish Stout coming in at 4.7% Light hiss on opening, gave it a fairly vigorous pour and got a low tan head, became a ring of bubbles fairly quickly. Aroma is pretty complex, some chocolate upfront and burnt coffee following. I wonder if I got a tiny...

I bought myself a little gift of some smoked salt and smoked sugar for Christmas and looking into curing some meat and fish. The ingredients came with some methodology ideas and recipes, but also interested if anyone on here has done anything similar?

Starting with a pint of my latest IPA. Won’t be my last of the day I suspect

Forum Christmas stout (slightly adapted recipe) from a party star tap which I haven’t used for a while. This made me think I should go back to it a bit more.

1.5kg Lamb: marinade overnight, roast for 10 mins at 200C and 45 mins at 180C then rest for half an hour. Gravy: meat juice plus yoghurt and spices. Potatoes: parboil and roast in goose fat as normal. Add cumin seeds and ground turmeric for the last 20 mins and fresh curry leaves for the last...

Well that was delicious. Kids ate next to nothing but I thought it was maybe the best Christmas lunch I’ve ever had

American IPA came with a card telling me it’s 4.6% and 40 IBUs of Citra, Cascade and Centennial. Nice hiss on opening proved itself with good carbonation, the beer poured with a good foam that stuck around well. A strong malt backbone (the note said Munich was used, good choice!) with firm...

Bloody good beer that. Er, I mean I’m sure Santa will think that’s a bloody good beer

The lamb is my wife’s department. The dry spice mix is mace, fennel and star anise. Marinading in a paste of fried onions, garlic, ginger, chilli. The gravy is meat juices, yoghurt, cumin, coriander and saffron. I’m on sides, chopping all done and into labelled tubs with the summary...

A joyful festival of the Unconquered Sun to everyone oh, and Merry Christmas too!

cracking on with prep for Christmas lunch: spiced lamb shoulder yoghurt “gravy” cumin roast potatoes brussel sprout thoran green bean yoghurt curry photos to follow!

Santa gets a good deal in this house

There‘s talent there but it needs work. A bit more wrist flick to get a better spin would give a softer landing