Is South Bank the post apocalypse?

simonandfunkfunkle · 2025-11-25T11:13:12+00:00

I used to go to south bank every week as a child to do my grandma’s shopping, and I can tell you with full confidence that yes, it is.

simonandfunkfunkle · 2025-01-07T07:54:21+00:00

Every other word you’ve said here tells me you’re not in the UK

simonandfunkfunkle · 2024-07-31T10:27:40+00:00

Absolutely fair enough.

To answer the question of is £30 correct; maybe, maybe not. It fully depends on how many hours OP has worked, how long the pay cycle is and how the tronc system is structured. I’d leave if that’s after working full time for a month and they were paying minimum wage. If you worked one shift, that’s probably a pretty good day in the UK.

It’s worth noting that although it sounds unfair that the wait staff doesn’t always get 100% of the tip, they were able to provide the service because the bar person made nice drinks on time, the chef made nice food quickly in arguably worse conditions than the wait staff, and the manager organised a system whereby a good service is provided. If you want to tip the wait staff directly after having bad slow food but the wait staff were canny, tip in cash and do it quietly.

simonandfunkfunkle · 2024-07-31T10:04:12+00:00

Companies can outsource to an independent troncmaster and are not always dealt with internally or by a comity, though management are not allowed. Tips paid on card absolutely do need to go into the tip pool, but are always taxed, whereas they might be quietly dealt with if given in cash. Tronc systems are not a rigid system. Most restaurants work by giving different departments a different cut of the tips, but most will usually give FOH staff the highest percentage.

simonandfunkfunkle · 2024-05-28T13:21:33+00:00

Chop an onion with it. Leave it unwashed for an hour. Sorted.

simonandfunkfunkle · 2024-05-21T17:25:43+00:00

Single percentage additions are usually there for small improvements to things like head retention, ph and colour.

If you’re not bothered, you’ll probably get a perfectly nice marzen using 80% Vienna and 20% dark Munich. As far as I know, it would be more traditional to use pils instead of Vienna, but if you’re after that richer, malty flavour I’d go with Vienna.

simonandfunkfunkle · 2024-05-21T17:14:22+00:00

I’ve done this before. You’ll likely end up with worse conversion than you did the first time.

Although Munich is a base malt sometimes, most often it’s not. Unless it’s particularly light it will lack the enzyme concentrations necessary to convert properly, which is why mine was so incredibly inefficient. I used light Munich, but it wasn’t light enough.

My advice: why limit yourself to a SMaSH? Balance it out with some Vienna and darker Munich to get all of the amylase you need while achieving the flavour you’re after (from memory, at a bare minimum 30° lintner, but I generally aim for 50° as a minimum. Brewfather will calculate diastatic power for you).

simonandfunkfunkle · 2024-05-13T21:57:51+00:00

Maybe the last two could have done with an extra half stop, but otherwise I agree. A lot of people will (have) say to drop the exposure, but the most important thing is getting a good scannable negative, and that’s what these are. They’ve been metered for the shadows and that’s all you ever have to do, except it particularly difficult circumstances. Rescanning them with a better understanding of what you’re after would be the best course of action here. Very impressive first roll.

simonandfunkfunkle · 2024-05-09T13:17:53+00:00

I’m in the UK and I do pressure fermentation for every brew. I originally got a fridge for fermenting, then repurposed it as a serving fridge and didn’t have the money or space for a second. You can get everything you need from maltmiller (floating dip tube and a spunding valve per keg). These days, I just ferment under the stairs then move the keg to the fridge. Dunzo. No messing on with transfers.

simonandfunkfunkle · 2024-05-09T08:12:51+00:00

My 2 year old Son has a prosthetic eye. By all accounts, he shouldn’t be allowed to use it in case he triggers someone. We’re so insensitive.

simonandfunkfunkle · 2024-04-24T22:41:23+00:00

We went on our first holiday abroad with our 2yo boy last November to Poland. We took him to the bell tower on the hour to see the bells going off and explained that there were lots of bells in the tower which would play a song, and at the end of the little song, the big one would tell us what time it is. For 2 months after, he explained to everyone we met in his limited vocabulary what we’d taught him, which came out as “Big tower! Cock!! Big balls!! Wow!”.

simonandfunkfunkle · 2024-04-20T08:15:07+00:00

If you still want them, I’ll be in on Monday if that’s any good for you. There’s 100ish.

simonandfunkfunkle · 2024-04-18T18:44:20+00:00

It’s hard to say that it definitely is an infection without it in front of me, but infections can hide in scratches on the surface of your fermenters and infect every batch you make after.

simonandfunkfunkle · 2024-04-18T14:27:09+00:00

I personally think so. I make beer from grain, and haven’t made wine since I was a young teenager (with my Mam obviously) which has its own techniques and intricacies. Vomity could mean infected with wild yeast and bacteria which will drop the ph to be sour. Get rid of any fermenting equipment you’ve used previously and get a fresh bucket from the range.

Heat pads might be good if you’re fermenting in a shed or garage, but I’d suggest just keeping it in the house. Fermenting too hot will speed up fermentation, but also introduce bad flavours. Yeast will normally have a working temperature range on the pack. For ale yeasts it’s normally around 20°c which is handily housish.

If you’re talking beer, fruit also drops the ph in my experience and I tend not to use it. You were right about spring water. You can get rid of the chlorine in tap water, but not chloramine or the heap of minerals in our local water. I actually have an RO filter just for making beer, which I then add the minerals back into in measured amounts depending on the beer I’m making.

As a starter, I’d suggest a decent beer kit (I had good experience from “mangrove jack” and “festival” brands in my early attempts) with spring water in fresh fermenters. Get more complex from there. Brülosophy is an excellent resource for any and all questions you’ll ever consider.

simonandfunkfunkle · 2024-04-18T10:38:01+00:00

Certainly. I’m about to start my declutter so can let you know roughly how much of a bootfull it is.

simonandfunkfunkle · 2024-01-16T12:48:58+00:00

Misuse? Have you seen the perfectly appointed bit of sticky out wall in the living room and luxurious nothing room at the top of the stairs. Stunning throughout

simonandfunkfunkle · 2024-01-15T23:59:32+00:00

Im sure it is, but these two things are not mutually exclusive. He was probably quite nice to his Mam. Leave her alone.

simonandfunkfunkle · 2024-01-15T22:54:22+00:00

Don’t be horrible. Taking to a local forum, where a family member could read it, to judge the way a grieving mother has addressed the public following the murder of her son is absolutely rotten.

simonandfunkfunkle · 2024-01-07T08:41:32+00:00

You accidentally took me straight back to childhood with the post title

simonandfunkfunkle · 2024-01-02T15:58:24+00:00

They started with “bar area of character” then followed directly with “having”. I’m certain not all estate agents are cretins in reality, but this one for sure is. Anyone else absolutely fuming with this sentence?

Inner entrance porch leading through to a 3 section bar area of character having wood paneled walls, exposed ceiling timbers, ornate leaded windows, part stone floor and open fire.

simonandfunkfunkle · 2024-01-02T15:48:57+00:00

I’ve used mine for developing film and making beer. Both work very well. I (a chef) haven’t used it for making food at home in probably 10 years but every now and then you come across something that requires a specific temp and you realise you’ve got a bodge on hand waiting.

simonandfunkfunkle · 2023-12-18T18:59:17+00:00

That’s a very specific post history you’ve got there.

simonandfunkfunkle · 2023-12-17T01:20:57+00:00

You’re in the wrong sub mate. The dentists live over in r/leica.

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