Public water: Fees + tax grant = budget

Private water: Fees + tax grant - profit = budget

Seems pretty fucking simple to me, Thatcher.

(Tax grant: government support, which may or may not be applicable to all scenarios.)

What an asshole.

There’s a lot of offshore recruiters trying to make a win by spamming for every opportunity that opens.

My number for them for in person office work is 3-4x current gross. It hasn’t worked out for me yet but maybe one day!

I hate when people say “I’m a plumber and I have to go to work, why do you office people get to work from home”.

Don’t you remember how good traffic was 4 years ago? Do you drive to clients houses to invoice them or do it from the home office?

I’m of two minds. If it’s a crappy recruiter, I open with a ludicrous salary request to compensate for the wasted time - if I get it, I retire 20 years early. If I don’t, no harm done.

In an interview situation, I’d lead them along. Let them get to an offer and then explain that I’m not available to stroke their ego. Waste their time some.

How the fuck do I know that?

If you don’t want people talking to you, why are you here?

Some people.

If you don’t, nothing will change.

Just don’t go out in bad weather.

If you do go out, ask yourself whether the trip is worth your life, or if it can wait a few hours or a day.

If it is worth your life you better have a car that handles quite well, and is equipped with snow tyres.

Too many damn people thinking that they’re WRC snow champions.

that makes sense

Beer tastes pretty strange when flat, and even weirder if you’re like me and forget to taste before you add the bottling sugar. Some beers do well in bottles and some don’t, and sometimes it’s the inverse depending on how you bottled and if the dog helps. But it’s always beer at the end of the day.

Your water has a tremendous impact on the beer quality and as much as people write about it there’s no quick answer to the problem. Fastest I’ve found (but haven’t tried yet) is using all RO water and adding the salts to balance it. A local brewer tipped me off that my water chemistry tends towards extremely high hop utilization which explains why a 5 min boil still made beer that tasted like IBU 90. That, and my hamfisted brewing.

The bottling gets smoother with experience.