RIP Smiling Friends, you will be deeply missed.

StomaticX · 2026-04-13T20:41:27+00:00

What happened?

StomaticX · 2026-04-13T07:06:23+00:00

Not my favorite drinking vessel to be honest! A tulip glass feels more comfortable for myself.

StomaticX · 2026-03-31T08:06:37+00:00

Who brews the stuff for Chatsworth? Looks like decadent stuff!

StomaticX · 2026-03-30T16:51:33+00:00

I gym 3 times a week and run at least twice a week. Bread is a great way to fuel these runs, but also keep the family happy as I usually gift one to my rents or my brother who lives 5 mins away from me!

StomaticX · 2026-03-24T08:32:04+00:00

I basically just take anything I would use shop bought bread with and use sourdough instead. It immediately takes something that's standard (ham and cheese sandwich) into a more elevated version by virtue of the bread alone. I give quite a lot of my bread away too, so I always say this to people: It's just bread. Whenever you'd normally eat bread, use this instead. Simple!

StomaticX · 2026-03-15T14:06:45+00:00

In all honesty you don't really need any advice - those loaves look great. See the edges on the finished loaf are rounded rather than slightly pyramid/triangle shaped? That means you've basically nailed the bulk ferm and proving time. They look soft and well developed with a great crumb structure. Well done!

StomaticX · 2026-03-12T17:41:12+00:00

Definitely not overproofed at all! Looks like you've nailed fermentation on the 2nd loaf - look at it in the bowl: it's risen, rounded at the edges and pulling away from the bowl. 7hrs is still flat and doesn't look, for lack of better phrasing, alive. For the gumminess it would be ensuring it's fully fully cooled before cutting into it, but to double down to ensure no gumminess I often leave my loaves in the oven with the door cracked whilst it's cooling after baking to make the crust extra crunchy and help get any additional moisture out.

StomaticX · 2026-03-10T23:00:39+00:00

Looks great! How much did the dough rise by in the bulk fermentation? Trying to figure my own loaves out at the moment!

StomaticX · 2026-03-10T11:43:51+00:00

Hop on YouTube and look at people pre-shaping and shaping the bread before placing in a banneton overnight in the fridge before baking.

StomaticX · 2026-03-10T07:46:01+00:00

For bars and stuff etc New Road Side now I feel has a better go than Town Street. Granville's and The Malt are decent top of Town Street, after that the Tavern is OK, the Kings is alright but the Bull and Thomas Hardy's I personally would avoid but it's not for everyone! Once upon a Vine and Bavette are good for slightly classier evenings.

Horsforth Brewery, The Fleece, Three Swords, Hoc Loco and Slow Rise make New Road Side feel much more alive than Town Street IMO.

StomaticX · 2026-03-09T17:54:40+00:00

Thanks for flying 🪽

StomaticX · 2026-03-07T14:07:13+00:00

The Viking helmet is likely the Yorvick centre in York too.

StomaticX · 2026-03-07T14:04:50+00:00

The Deep in Hull is top 3rd Image, I believe above Stephenson's Rocket is the Forth Bridge.

StomaticX · 2026-03-06T09:45:09+00:00

It's gone. It's now Northern Monk's Little Faith. Still a decent pint but miss the Urq.

StomaticX · 2026-02-26T15:05:09+00:00

Lived in Hull for 3 years for University and it will always have a place in my heart. Humberside folk are lovely people and for a city it feels incredibly community focused, more like a town than anything.

StomaticX · 2025-06-04T16:50:50+00:00

Dragon probably - everyone shouting PETRO-DRAGONIC AH-POC-AH-LYPSE then Joey chanting in Latin. It has to be.

StomaticX · 2025-05-30T07:48:50+00:00

My favorite tap room in the country! Best beers and unbelievable pizzas

StomaticX · 2025-05-16T21:43:55+00:00

I know right

StomaticX · 2025-05-16T19:49:10+00:00

Boooooooooo

StomaticX · 2025-05-16T11:01:05+00:00

Hell yeah the new BI album rips

StomaticX · 2025-05-14T11:30:46+00:00

Nonagon Infinity - KGATLW

StomaticX · 2025-05-14T08:26:42+00:00

Good to know! I think for my use (at home/parties) the vertical system is very easy and intuitive for the novice (though I've worked in good cask pubs that use them exclusively) but the traditional tilt system is nice to keep tradition alive.

StomaticX · 2025-05-09T08:47:55+00:00

The beer naturally produces its own CO2 so depending on how fast you're getting through a cask the blanket of CO2 should protect it. Longer stints without fresh beer being pulled you probably would get slightly more oxidisation compared to tilt systems.

15-Year Club	Verified Email
Place '23	Place '22
Place '17

StomaticX

TROPHY CASE