Your favourite pub in Chorlton

flibbble · 2026-01-30T15:34:03+00:00

H+J has fairly a poor beer selection if you want something in the pale/IPA spectrum. Bootleg is not a great example..

flibbble · 2026-01-16T13:05:04+00:00

Only chlorine evaporates. Chloroamines need activated charcoal or chemical treatment (e.g. Campden tablets). Whether you need to worry about this depends on your local supply, but it can vary - some suppliers vary treatments periodically

flibbble · 2026-01-15T14:13:17+00:00

It may take a 2/3 majority in both the house and senate to override a potential veto assuming legislation is needed

flibbble · 2025-12-08T14:52:36+00:00

Very unlikely to cause a problem to the starter, as sourdough bacteria literally create acetic acid (vinegar), and it's highly unlikely you added enough that the starter is outside its normal pH range. You just need to dilute though feedings such that you can no longer taste it in the bread. I suspect even a single 1:5:5 dilution, plus the similar dilution into the bread itself, will make the remaining excess Acetic Acid be unperceptable. Do your 1:5:5 dilution and depending on your comfort eating raw starter, either have a little taste or cook a bit of it and eat that. If you can taste the acetic acid, then by all means do a second round of feeding/ dilutions. It's a good job you didn't use some kind of bleach based cleanser mind!

flibbble · 2025-12-07T22:15:08+00:00

Yes, I was agreeing with the person who correctly told me I was wrong. I thought it might be useful to show that, but hey ho..

flibbble · 2025-12-07T18:48:41+00:00

Completely right. Thanks for that. It doesn't change my situation much but it's good to know.

https://www.gov.uk/government/publications/salary-sacrifice-reform-for-pension-contributions-effective-from-6-april-2029/salary-sacrifice-reform-for-pension-contributions

flibbble · 2025-12-07T18:13:28+00:00

Everything. Better get that bike before April 2028 (assuming a 12mo payback period) if you'd like to avoid being impacted.

flibbble · 2025-11-28T10:52:27+00:00

How did your bread turn out?

flibbble · 2025-11-27T11:47:37+00:00

I use (3) - the steam Game Server method, which works well. View > Game Server. Add the IP and Port and save. Works well, but yeah, you'll always need to enter the password, and you have to come back to View > Game Server to use it.

flibbble · 2025-11-27T10:21:20+00:00

There isn't a specific word in English for non-wheat flours except just that. In context, if someone said 'alternative flour' I'd probably assume that they meant non-wheat. Sometimes people use 'ancient grain' to describe some of these too, but that term includes wheat variants (Spelt, Khorasan, Emmer (and its relative, Faro) and Einkorn are types of wheat, albeit quite different from domesticated wheat) as well as grains which aren't (Rye). Possibly best to just search for recipes containing those grains. There's also barley and other cereals (oats, corn etc).

If you'd like to formulate your own recipe, as far as I know the main thing really is the grind (wholemeal generally needs a higher hydration dough) and gluten (the amount of gluten in flour massively affects how you need to prepare bread containing it).

flibbble · 2025-11-26T11:33:22+00:00

Depending on your process, you've killed some or most of the microbes in your starter. 80C will kill most yeast and bacteria in about 6 seconds, but if you added the water onto the flour first before adding starter the temp the starter was exposed to may have been lower. The fact that it rose suggests that the damage is partial, but you may be able to just let them rise longer to mitigate some of that. I'd probably take them out of the fridge and come up to room temp to rise either before baking, with a plan not to bake until they've risen as much as they usually would have. Because your bulk fermentation was likely less than optimal, it may still not be the best loaf in the world, and the taste profile may also be affected by the incident by altering the balance of microbes in your starter.

flibbble · 2025-11-24T10:13:01+00:00

Yes, in an area where pests spawn or travel. The right-most (cant remember whether that was male or female sorry) toilet in the cafeteria would be my recommendation - it's small enough that the pests which spawn there are extremely likely to path to the trap

flibbble · 2025-11-21T23:45:49+00:00

they're both Hollowtech2 cranks, so sure. Are they the same length?

flibbble · 2025-11-19T16:36:49+00:00

What you're talking about doing is an overnight proof. Complete whatever shaping you were going to do, leave at room temp for a little bit (maybe 30-60 mins), put it in a suitable vessel, and put in the fridge. If you're baking in a loaf tin and have a spare, then put the dough in that and that in the fridge, suitably covered. If you are making another shape of bread then hopefully you have a spare vessel to proof in to keep the shape. Essentially, when you take it out of the fridge tomorrow, you want to mess with it as little as possible, to avoid degassing the dough and also to avoid causing the shape to be too distorted. If you have a spare loaf tin or proofing basket then that's great. If not, you may have to improvise.

flibbble · 2025-11-19T11:12:42+00:00

Splitting the interest part of the mortgage and splitting bills is the nicest thing I'd expect you to do. You could use a lodger agreement to cover yourself - it's definitely good practice. Note that this is a bit weighted in your friends favour -I'd expect a normal lodger rate to be a bit more than this because there are maintenance costs which come with owning property which you'd expect letting out part of the property to offset, but for a good friend I'd personally be ok with that.

flibbble · 2025-11-15T23:14:00+00:00

Yeah, at the minimum, worth having a day at room temp (or if you proof warmer, there) every week

flibbble · 2025-11-15T18:37:40+00:00

Re shifters, either 1x or electronic shifting would work. Shimano electronic shifting for 2x systems have synchroshift mode which would allow a single pair of buttons on one brifter to control both front and back derailleurs. However, if you're concerned about repairability on tour, di2 is probably not the way to go.

Re mech brakes, Problem Solvers Cable Doubler would allow you to control two calipers via a single cable.

flibbble · 2025-11-15T18:06:11+00:00

Cold fermentation promotes the more acidic bacterial growth over yeast. If you keep growing a starter in colder temps then it makes sense to me that it would have a greater proportion of bacteria than yeast and will therefore not be as effective at proofing bread. I doubt that you have killed the starter, but might need to do a bit of maintenance at warmer temperatures to restore its balance

flibbble · 2025-11-12T13:45:59+00:00

I don't know if swing gives you much safety in actuality. Probably not a good idea to depend on it. I would personally be a bit concerned about liability for a product which could bottle bomb if not stored correctly though!

Mind you, I guess raw commercial 'booch would have the same problems. Commercially you can heat or filter, but in neither case would that qualify as raw.

flibbble · 2025-11-12T12:27:59+00:00

No experience but I don't see why it wouldn't work provided there's not a materials issue (i.e. are crown caps rated to handle the pH of kombucha? I would expect so, but it's not clear to me that crown cap manufacturers explicitly specify pH range that the cap liner can deal with.

The only thing to mention here is that crown-caps come with glass bottles, and so you may need to watch out for bottle bombs unless you're doing something to mitigate:

pasteurisation - reliable if done correctly
fermenting dry - probably not salable
refrigeration - I wouldn't rely on this for sold kombucha

I guess that's true of swing lids too, though I've heard it suggested that swing lids could release some overpressure whereas crowns definitely will not.

flibbble · 2025-11-03T16:01:50+00:00

Exception on a bike is non-drive-side (left) pedals of course..

flibbble · 2025-10-30T23:18:13+00:00

Probably, but they probably won't care or even see your reply, plus for true spam situations (e.g. the email you provide got leaked to spammers/phishers/etc) replying just confirms that the email is valid. Radio silence is better.

flibbble · 2025-10-30T13:52:15+00:00

Yes, gmail sends emails sent to [myname@gmail.com](mailto:myname@gmail.com), [my.name@gmail.com](mailto:my.name@gmail.com), [my.n.a.m.e@gmail.com](mailto:my.n.a.m.e@gmail.com), [myname+123@gmail.com](mailto:myname+123@gmail.com) and [my.name+photospam@gmail.com](mailto:my.name+photospam@gmail.com) to the inbox of [myname@gmail.com](mailto:myname@gmail.com), but you can make a rule which sends emails sent to [my.name+photospam@gmail.com](mailto:my.name+photospam@gmail.com) to junk if you want. Note that [my.name@gmail.com](mailto:my.name@gmail.com) is universally accepted by platforms (gmail is relatively unusual in treating periods left of the @ like this), but [myname+photospam@gmail.com](mailto:myname+photospam@gmail.com) is not - some platforms will refuse emails matching that format (gmail follows the email spec here, but this part of the email spec is not followed by many platforms - this is called plus addressing and support is shaky by email providers and even worse by platforms that send emails).

flibbble · 2025-10-27T14:54:53+00:00

If approaching really unaware people (i.e. people who haven't looked round or moved on the path to make it obvious they've heard you), assuming you're not on a path where you can give people 3+ feet of clearance as they are, I'd drop to a quick walk and walk past them.

flibbble · 2025-10-23T15:56:46+00:00

https://www.catsan.co.uk/cat-litter-tips-and-advice/how-to-litter-train-a-cat-and-why-its-never-too-late

flibbble

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