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The problem with hydrogen is it's hard to store and low energy density. The energy density (by volume) of liquid/compressed hydrogen is about a quarter of that of petrol. The efficiency of a fuel cell car is about twice that of an ICE, which leaves you with about half the range for the same...

Not the best introduction into the world of beer

What temperature (swings) did you used to get before you got the temperature control kit? I ferment in the utility room, which stays roughly the same temperature most days (19-21 degrees). As such, the beer temperature doesn't swing that much (goes up to ~23-24 inside the fermenter during active...

Don't fret too much about temperature swings of a few degrees. You will still make very good beer even if you just leave it at room temperature and it fluctuates between 16º and 25º during the brew. You can make it even better by controlling temperature but it's not anything to worry about.

Either a porter, or more probably a dark lager/dunkel as Larse says

It wasn't clear to be whether the op was talking about the start, or after fermentation was underway

In most cases, yes, you can assume that. However, if you are doing an extract brew, or any brew where you add stronger wort to the fermenter then top up with water, it's very unlikely that the wort will homogenise (even with a fair amount of stirring) when you measure the OG. it will...

Cost is a good reason. But I've never tried tried brewfather. I use the grainfather app because it's simple, dead easy to connect, is pre-configured for my grainfather kit and has all my recipes stored in it. It works well enough that I've never had a reason to try something else

Oh, and step mashes seem to have broken the OG calculation in the latest version. I found this out the other day, I had a hockhurz profile set up and it looked like it only took the length of the first step into account when calculating the OG, which at 20 mins left a really low OG. The second...

The water additions calculator is buggy. Specifically, its calculator will not calculate enough acid addition and leave a lot of residual alkalinity in the mash. I end up having to adjust it manually to get the red line in the green section

I can't read your screenshot sadly

I'd love to be in contact with them! How do you have an inside track to the team? (I'd assumed there was no development as it doesn't seem to have been changed much in a few years). Stock inventory management would be the biggest feature request. Allow the app to keep my inventory of...

That'll explain why the agile rate went up to roughly 70p/kWh between 5pm and 7pm this evening then! Fortunately we have a battery so didn't have to import any leccy from the grid during that period.

What about the cake?

This is the advantage that kegging/cask gives you over bottling. My bottles (also with protafloc) look lovely and clear, until the yeast at the bottom is disturbed when pouring. Thankfully doesn't affect the flavour, which is the important part

😂 My mum has a subscription, so we bulk print a month's worth of the quick cryptic crosswords at a time and do them at our leisure. We're obviously lagging well behind!

Well, I'm impressed with the false bottom. Brewed a murgy Straight today that had about 90-100g of hops in it. With the false bottom, I just chucked them in. It did a good job. Way better than a hop spider Under the false bottom:

Lovely and clear!

I love this time of year where it's not yet miserable outside, but it's still cold enough that you can light a fire and crack open a dubbel.

I'll try to remember! Hopefully in 3 weeks I'll have a picture of it in a glass. The medical flavour can often come from chlorine in the brewing water reacting with the phenols in the malt/hops. I let my brewing water stand 24h/overnight and that allegedly allows the chlorine to escape. Or...