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On the other hand, I had a pH meter, all it did was confirm that the Brun Water spreadsheet did a good job of predicting mash pH. It broke, I didn't replace it, didn't seem worth it.

Could this be because cask beer is more susceptible to bacterial infection?

No-one drinks bitter any more. Rebranding it to sound like it's fashionable Golden Ale or Amber Ale helps it sell.

Bit of an injustice to Rich Tea biscuits there. Not noticeably sweet at all, 18g sugar per 100g (1.5g/biscuit). Taste fairly strongly of biscuit. Good with a cup of tea.

Bitter was draught pale ale (essentially any pale ale). The name "bitter" was what people ordering it at the bar nicknamed it. There were brewers, not all of them, that bottled the beer sold as bitter in their pub and called it IPA/PA/Light Ale. Modern "Amber Ale" is often just bitter...

Since you seem to be willing to take risks, why not make your own diastatic brown malt... https://edsbeer.blogspot.com/2015/02/making-diastatic-brown-malt.html

Biscuit, as in biscuit malt...

Kind of agree. Once bottled it becomes light ale, pale ale, amber ale. Might still be good but no longer bitter. edit: With the recent rise in popularity of weaker beers, perhaps it's time to reinvigorate Light Ale as a beer style. https://www.beeradvocate.com/articles/9643/light-ale/

Everything's a trade-off isn't it? I use the Bru'n water calculator and those are the figures I got in order to get the pH right. Also, I wouldn't want to change the Ca/Cl ratio. Having said that, the Ca count does look low, now that I look at it, so perhaps there is a mistake somewhere. Too...

Worried Brown eyes - Jake Thackray

First try of this, not fully cleared... Thread 'Watery Bitter (yet another bitter recipe)' https://www.homebrewtalk.com/threads/watery-bitter-yet-another-bitter-recipe.733523/

Can't let that go without this. Wouldn't say it's better than Santana's cover but Peter Green was an absolute genius on the guitar until drugs ruined him. Black Magic Woman - Fleetwood Mac

There are loads of mini keg/growlers out there at 2 litre size. Kegland do one, for example. UK shop, but this kind of thing. Also take a look at Ali Express for ideas...

First lesson learned. 90% of brewing is cleaning.

The Castleford Ladies Magic Circle -Jake Thackray

Re-used jam, sauce, chutney jars. Cleaned, sterilised in pressure cooker. Re-use once, chuck in recycling.

I would make the beer. I don't use a pH meter, I found it not necessary after a few brews so I never replaced it after it broke. I use the Bruin water calculator and don't use acids just salt additions. The malt largely buffers the pH and there's a good margin for error.

1. Lose weight. Best answer. 2. Alcohol doesn't affect blood sugar, drink spirits. 3. Beer is pretty bad generally, tends to be fairly high sugar. Best is use highly attenuative yeast and mash for fermentable wort. 4. The worst thing about drinking whilst trying to lose weight/limit sugar is it...

I agree. I read this and went looking for a Triple I made. Must have drank it all, which proves the point when I think about it.