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I do know! We had a "Tesco's" in Derby. I used to go there with me Mum. I'd always be fed up 'cos I wasn't allowed to sit in the seat of the trolly. I was too old, and it was for babies apparently. But it was also a fascinating experience, a "supermarket" not a corner shop. When it moved the...

I've got some measures off @SMP Brewery so here's the results he wanted from my latest (development) "Defuddler": This is the "business end" with the majority of user input (and all the output). The "workings" are below this, but only two or three extra potential entries for a user. This source...

4.21 / 0.7016 = 6.00 !!! Flippin' Heck, I stuck the inverse in (multiplied instead of divided). Thank you very much! It's actually the first time my "personal policy" has worked properly: I'm as open as can be with all me numbers in the hope someone goes to the trouble of checking them! That...

There's a not very good table on https://en.wikipedia.org/wiki/Hard_water: If you can battle with the "not very good" you can determine your "Clark°" measure divided by 0.7016 is Harness in French°. Why do that? French° x10 is mg/L "as CaCO3". Oh glory, glory, ... so, you've got 22.07/0.7016x10...

The "help" isn't direct, but it's what I try and preach at every hint of an opportunity: I.E. Do not use "Hardness". Do not try and understand what "Hardness" means. Denounce "Hardness" at every opportunity ... and, whatever you do, don't blink (eh?). If I can get that across (maybe not the...

Don't mix "Hardness" with "Alkalinity"! "Hardness" means nothing to beer brewing. Nothing at all! "Alkalinity" means lots. Pale Ales can be made very well with loads of "Hardness"(as @Galena hinted), but the "Alkalinity" will cause you problems. "Hardness" 364 mg/L as CaCO3 I guess? 364/50 is...

Cultivated or wild? The two are different and the "wild" one is considered by some to be inferior; though that is most likely snobbery! Do be aware:

The first one looks a very nice creation but misses the point! You will not find a regulator that will step-down 57BAR (or there-abouts) CO2 cylinder pressure to 150mbar cask pressure (without paying a huge sum). Hence secondary regulators (57BAR ->1-4BAR ->150mbar). I would have thought someone...

It is. You can also get them from BES and https://www.gasproducts.co.uk/clesse-bp1813-adjustable-propane-regulator-4kg-50-150mbar.html without those flippin' POL adapters (the adapter can be removed, but they're fixed pretty tight!). I'm still spelling Clesse with double "e" ... sorry! And yes...

'Cos he's (that'll be me!) answering a question from a homebrewer, not a commercial Pub! "Chico varieties"? A well-known British traditional yeast? C'mon! Add: I'm only suggesting an emulation, so the homebrew gets served a trifle young, but it's attached to an LPG regulator, there's more...

"Cask" beer is not the same as bottled! And "Keg" beer doesn't remotely compare with "cask". When fermentation is finished, the beer contains 0.8-0.9 volumes of CO2 (saturation at atmospheric pressure). You don't waste any time getting it in a cask (depending on beer ... yesterday I was drinking...

I'll contradict @MmmBeer just a little bit. Hope he doesn't mind? 1. One or two days! If you chucked 15g of Dextrose into beer full of starving yeast; the yeast won't waste much time! Anyway, you may have a regulator attached, so what's the worry? Realistically, you might leave it until it's...

You are using 30/70 mixed gas (the "convention" is to state the CO2 first ... but no-one does!). This is going to get messy! "Partial Pressure", "Absolute pressure", blah, blah, blah. You'd be better off using pure CO2 and the LPG regulators I use (as a secondary regulator - they can't handle...

I do! ... or did. But there is a caution... the size of the cooler's water tank dictates how much cooling it can do, AND the coolers may have a documented "Maximum" temperature to cool (mine, a common or garden "Maxi", states 30°C). I used to use a counter-flow chiller (cfc) to get it most of...

Not 'arf! I'm usually struggling to get a pH above 5.0! I'm hoping this extra study will explain why I'm left with mash pHs of 5.0. Seems I'm getting a glimmer of reasons why? Going back many months I began looking for the answer ... and as a result, achieved notoriety by developing the...

Bumping this along a bit ... I'm not sure we do have to be concerned about "RA". (These slides Mr Palmer puts out are very useful for avoiding some typing). RA relates directly to beer colour in this illustration. Notice too ... no "Hardness"! Mr Palmer is well aware that "Hardness" is an...

Using those numbers as-is (i.e. "3.5" and "0.5") the "RA" of my water resolves to: "-8.3 as CaCO3". Oooh. Not quite sure what I'm going to do with that yet ...

"RA"? I get the impression it's now much maligned and discredited? But John Palmer (author of "Water: A Comprehensive Guide for Brewers") still talks about it. I get the impression he's updated the original meaning to be a little less "abstract"? It's a term for Brewers only, but how is that...

I'll give you some instructions to help with that ... 1. Load your refractometer as described in the instructions ... (blah, blah, blah ... boring .... yawn). 2. Wait for a bit of sunshine and go outside. This might help to make the instrument easier to read. More importantly, it might mean...

I'm 50-year experienced AG brewer. Opposite me on the table is my first ever kit (Festival Razorback). Maybe I get to make it tomorrow? I think that says it all?