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I've done a few double brew days on the Grainfather. My process was basically to use the time when the first one was boiling to prepare the goods and liquor in my HLT. Probably what made it tolerable was using no-chill cubes to cut out the time to cool the worts. Still felt like a long day...

Have you looked into Aussie-style no-chill? It would allow you to split things up into more manageable chunks and still get a decent night's kip.

I think that brass plumbing fittings are now made with a very low lead content, but brass weights could have a much higher amount. In addition, the leeching rate could be much higher in an acidic liquid such as beer. I would go with spoons myself.

It was indeed made popular by Rumpole, but it was probably a reference to 'She' by Rider Haggard.

Rambling Slid Rumpo?

Bargain! I think I paid 5 or 6 times that. By the way, I think that I only drank Amber when the Brown ran out. Any idea when they stopped making it? I saw a bottle a few years ago at the Hogsback Brewery but it looked pretty old.

That's the one,

Just found it - page 95 in my edition. Basically he give two versions - a 1044/5% one and in the footnote a suggestion for a blended version.

Graham Wheeler has a recipe for a 'proper' blended version in one of his books - possibly the European one. I'll have a look...

The control part looks very much like the Lidl jam boiler, with a stainless steel tank rather than enamel.

My Grandmother used to put a little bicarb in with boiled greens to keep the colour. It made them taste quite distinctively awful. Why not try it and tell us how you get on? My first thought is that it sounds rather disgusting, but without experiment there would be no progress.

I've had something of a surplus of crystal for a while now. GW's recipe for Arckell's Mash-Tun Mild uses a surprisingly high percentage of it, and it is a pretty tasty drop, too.

Just to chip in with the old Billy Connelly joke that there are people in England who think that the team is called Partick Thistlenil... Anyway, I haven't been to Durham for some years so these could well have changed since, but three good ones were The Colpitts, the Victoria and the Dun Cow...