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My friend's parents are refusing the vaccine. She's really, upset, and so am I. Their logic is that they've never had a flu vaccine and have never had the flu. The I don't wear a seatbelt, I've never had a crash argument again which bellends use as a defence. Urghhh, she's not a dotty old...

No. Well not unless you do something like decresing the pressure on your regulator and letting beer run into it. I take the gas dip tubes out and fill the keg right to the top.

I never liked that when you use the app to change the settings it ignores the compressor delay. And I ran extensive tests on using scenes from the app and if you changed multiple parameters sometimes it skipped some of them. The pro version of the app would just cane the settings back to...

Nope, you lost. Suck it up!!!!! Booooooooo!!! Aaaaanyway. You can use sugar to prime a keg but it misses the point. With gas you don't have to add extra conditioning time, don't have to settle out the extra yeast, and the saving from using sugar is absolutely minimal. I worked it all out...

Was listening to the Brulosophy Q+A #15 and somebody asked near enough the opening question. They said knock the warm hydrometer reading compensation on the head and get a refractometer, or you could chill the wort sample. Somebody was having problems and it turned out their chiller was...

The details after the first question confuse what you're asking. If you could simplify things it might help. Is there exactly the same amount of liquid post boil and post mash? Particles suspended in a mash gravity sample can give the illusion it's higher than it really is, too.

Get a cheap induction hotplate for £30 or under. Far more convenient than butane.

* That voss kveik isn't magic and isn't going to transform your brewing world into some wonderland of grain to glass in 88 minutes. And that CML Gretel and Kristalweizen don't create fusels at high temps and keep more beer flavour. * That crystall 400 at 10% isn't too much of the grain bill and...

I just went to an Asian market, finding out what they ingredients are for various curries, putting them in a list in their original language you don't understand and calling it "Designing The Ultimate Curry" Here's spreadsheet with pumbanju, scrandkki, mambuggji, plibbits, snubbler root and...

What kind of gas system do you have? If it's little bulbs then it'll cost a fortune to carbonate the beer.

It should have a different name. It's a clickbait title and a complete lie.

I would absolutely avoid the book "Designing Great Beers" because it designs exactly zero beers and it only useful if you know how to design beers. It should be retitled "Average of ingredients that go in beers, maybe you can do something with the info because I'm certainly not going to...

This is the way.

Pretty much yes unless the bits include a dry hop.

I really fancy a mild but I always have this crazy niggle and think "I'm putting in the same effort as a real beer here." So I might make a stronger version, account for bitterness then water it down to 30 litres. Sort of like the macros do with their pish. I'd never thought about doing it...

Adding to things that actually happened... Loads of us in a pub and one of our friends, who we sort-of hate, was talking about when he was a kid and got rushed into hospital with kidney failure and almost died. He was telling the story and said "Of course my parents were devastated." and I...

God is Not Great : How Religion Poisons Everything by Christopher Hitchens which I asked for for Christmas. It really needs the subtitle My Brother is Still Alive, I am Not : Proof Enough.

Made sweet and sour turkey balls and they were absolutely spot on. I'm using up the last of the 5 litres of sweet and sour following Chin and Choo's recipe but I actually prefer Khoan Vong's version and even Alex Wilkie's really fast version. Chin and Choo's tastes too 'complex', almost like...

Thanks for reminding me of this. No, really. Thrilled.

My tcp/band aid problem came from chlorophenols cause by chlorine and bleach. If you're bleaching your plastic barrel then it's going to leach into the plastic. You could try doing a soak with campdened water to neutralise it. In the pdf that Foxy links to there's a section on chlorophenols...