Just a quick question. Does anyone have idea what the characteristics were of pre-WW II brewing sugars? I keep finding Garton's No. 1 and Garton's No. 3 in brewing logs but don't know what the difference was between the two.
Sometimes people are bloody unpleasant.
The other weekend I had to deal with a particularly unpleasant complaint.
From time to time Sunday lunchtime seems to bring out the most venomous of