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Everything Was Already Here

It’s a strange thought when you sit with it for a minute and let your mind delve into it, that nothing around you is really “new”.

Every object you can see, your phone, your desk, the road outside, even the food you eat, all comes from the same limited set of elements that have always been here. We haven’t invented new matter. We’ve just got very good at rearranging what already exists.

Steel isn’t new. It’s iron, carbon, heat, and process.
Plastic isn’t new. It’s oil, broken down and rebuilt.
Glass is just sand that’s been pushed to its limits.

Even the complicated stuff, electronics, medicines, fuels, it all traces back to the same building blocks. And when you think about it, we’ve just become really good at using these elements.

I've never too sure whether this concept is reassuring or a worry!

All the progress, all the industries, all the things we take pride in as “made by us”, are really just clever transformations. We take what the planet gives us, and we reshape it into something useful, or sometimes something pointless. But as we use all this stuff, does it mean that at sometime we might run out fo something vital!

It does make you look at waste differently as well.

If everything we use is part of a closed system, then nothing really disappears. It just changes form and ends up somewhere else. Landfill isn’t “away”. It’s just a different version of the same materials, sitting in a different place.

I Do Not Owe My Future Self an Apology

Not sure if you would class this as an epiphany or just an interesting thought.

I’ve just updated my profile on nownownow.com, and one of the questions was something like, “Have I had a recent epiphany?”

For no special reason, the thought struck me that I do not owe my future self an apology for who I am today.

I think the life I have led, and the life I lead today, is a good one. My current level of knowledge is very good, and my current emotional capacity is also strong. My daughters are doing well, I have a beautiful wife, and I’m heading into the near future with retirement (and the freedom that brings) starting to feel real.

If I spend my life trying to become someone my “future self” won’t be ashamed of, I risk living a life that isn’t mine.

Perhaps that is the real epiphany.

I suppose, like could do today with my past self, my future self will look back and realise that every “mistake” or “flaw” I have today was actually a necessary stepping stone.

I don’t owe an apology for being what is effectively a work in progress. That’s just called being alive.

Pinter Brewing Times by Beer | Batch Log & Results

This is my real-world recommended Pinter brewing times log, based on actual batches rather than just the official timings. I use it to track how long each beer spent fermenting, cold crashing, and conditioning, along with the temperature, carbonation setting, and whether the final beer was worth repeating.

If you are trying to work out how long to brew a Pinter beer for, the entries below should give you a practical starting point. The official recommended Pinter timings are useful, but I’ve found that some beers benefit from a few extra days, especially lagers, darker beers, stronger beers, or anything that tastes a bit yeasty early on.

I also have a broader Pinter FAQ covering Fresh Press, carbonation, fridge space, storage, pouring, and some of the common problems I’ve run into.

How I record my Pinter brewing times: my schedules follow the standard Fermentation / Cold Crash / Conditioning format. For example, After Midnight 7 / 2 / 14 means 7 days fermenting, 2 days cold crashing in the fridge while still in dock, then 14 days conditioning in the fridge out of dock.

Note: a gold border marks Andy’s Pick for that beer, the version I thought worked best.

  • Fermentation: the Pinter remains at the suggested brewing temperature.
  • Cold Crash: the Pinter is moved to the fridge while still in dock, if needed.
  • Conditioning: the Pinter is moved to the fridge out of dock.

I have a reliable fridge for fermentation and conditioning, and unless otherwise stated, I condition at 3-4°C.

Date: 28 June 2026

En Casa (or En Casa Lime)

Mexican Lager

Rating?/10
F/CC/C: 14 / 3 / 14

Lagers are often tricky as any off flavours become really obvious as this has done for me previously. Upping the fermentation and conditioning this time, I've also brought the fermentation temp down to 18.5°C. In the last 2 days of fermentation I'll increase to 20.5°C to try to clean up the yeast and leave it very clean.

Had a sneaky taste after cold crashing, crisp a d refreshing, a little hazy and yeasty before the conditioning, this should be good.

Date: 3 June 2026

Ancestors

Best Bitter

Rating7.5/10
F/CC/C: 10 / 2 / 12

OK, so I'm not in a hurry to brew this one, so I'm doing the fermentation for 10 days, then 2 days cold crashing to remove the yeasty note and see if that disappears. Fermentation at 19°C. Carbonation dial set to 5.

The result, there was a something just a little disappointing about this, nice gentle nutty malt and a gentle bitterness, the carbonation is a little prickly and I would like a little hop flavour (fruity, earthy or floral will do me), but I think this is as good as this Ancestors British Bitter gets.

Date: 24 May 2026

Prostmeister

Oktoberfest Beer

Rating9/10
F/CC/C: 14 / 2 / 14

Honestly not sure whether I should have scored this full marks!!

I've brewed a successful Oktoberfest beer from all grain before, and I love the style. It's a beer that needs some TLC, hence the slow fermentation and conditioning. I'm also brewing at a slightly lower temperature, held steady at 18°C, and I've set the carbonation dial to 4 because I want to try to get a really smooth beer. I'm aiming for a malty beer, a little caramel, but too sweet, with maybe just a hint of bitterness at the end. 

OMG, this is an amazing beer, mild caramel, a little nutty, floral and no real bitterness. Clean and very crisp. Why the f**k is this now not available, I want to order this again. I could drink a whole Pinter of this and not tire of it. You do get the ABV with this, but its a great beer.

Date: 25 April 2026

Ancestors

British Bitter

Rating 6/10
F/CC/C: 7 / 0 / 7

OK, going away, so I could only give it 7 days brewing rather than the recommended 8. It poured lovely, with a little biscuit note and a gentle hop bitterness. Crystal clear, but there was a little yeasty note. The temperature might have been too high at a tad over 23°C, so I'll try slightly cooler next time, perhaps 19-20°C, with a little longer fermentation. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.

Date: 15 April 2026

Snap

Pilsner

Rating 6.5/10
F/CC/C: 11 / 3 / 10

The temperature achieved was a little too high at 22°C. I'll pull it down to 18°C for the next one and give it a slightly longer fermentation. It poured with a slight haze and was very carbonated. Tasty, with a good bitterness. This fermented at a carbonation setting of 5.

Date: 29 March 2026

Space Hopper

Double IPA

Rating 8/10
F/CC/C: 9 / 2 / 7

23°C for the whole of the fermentation. I didn't do the hop hack on this one and I think it was still as hoppy as the last brew, so I don't think it makes any difference.

Date: 28 March 2026

Space Hopper

Double IPA

Rating 7.5/10
F/CC/C: 9 / 0 / 7

23°C for the whole of the fermentation. Another decent brew of this one, although it was more carbonated than previous ones. I experimented here by not cold crashing, and I think the beer does need it. I did the hop hack, taking the brewing dock off the Pinter before adding the oil to make sure all of the oil was in the beer.

Date: 28 February 2026

Space Hopper

Double IPA

Rating 8/10
F/CC/C: 9 / 2 / 7

23°C for the whole of the fermentation. Much better. I did the hop oil hack on this one, taking the brewing dock off the Pinter before adding the oil to make sure all of the oil was in the beer, and it was very hoppy. I also cold crashed it for a couple of days.

Date: 21 February 2026

Space Hopper

Double IPA

Rating 7/10
F/CC/C: 7 / 0 / 7

23°C for the whole of the fermentation. Not bad, but a bit yeasty. It wasn't suggested, but I will cold crash next time, even if it's not mandatory. I'm hoping it will clear out some of those yeasty notes.

Date: 14 February 2026

Trooper Remixed

British Beer

Rating 8/10
F/CC/C: 7 / 0 / 5

Minimum effort on this. Temperature of 21-22°C all through fermentation, and a really decent pint, clear and very mich like the bottled stuff. Perhaps next time, I'll extend the fermentation and conditioning by a day or two, and add a couple of days cold crashing. 7/2/8 will definitely add a bit more maturity to this one. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.

Date: 23 January 2026

After Midnight

Belgian Dark

Rating 8/10
F/CC/C: 14 / 0 / 5

Vast improvement. Better temperature, kept at 22°C, and I think the few extra days worked well. If anything, next time I will bring the temperature down a touch, perhaps 21°C, and extend the fermentation by another 2 days. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.

Date: 23 January 2026

After Midnight

Belgian Dark

Rating 7/10
F/CC/C: 10 / 0 / 7

21-23°C for the fermentation. Started in a slightly cooler environment for 2 days, and perhaps came out a bit yeasty. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.

Date: 8 January 2026

Hazy Jane

Hazy IPA

Rating 7.5/10
F/CC/C: 8 / 0 / 7

22°C for the fermentation. No hop oil hack. Lovely hazy, fruity, decent tropical flavours. Very much like the shop-bought stuff. Next time I just want to lock in a bit more haze so I'll do 8/2/7. I'll also drop that fermentation temperature down to 19°C just to ensure that it's as clean as possible.

Date: 6 January 2026

Punk IPA

IPA

Rating 8.5/10
F/CC/C: 10 / 1 / 5

Held a nice 22°C for this one, and it worked out well. No hop oil hack. Nice gentle citrus with a little hit of pine. Very similar to the canned Punk IPA. I think I probably nailed it on this one, but when I brew it again, I will hold the temperature at a slightly cooler 18-19°C and extend the fermentation time to 14 days, add a little more cold crashing, and perhaps extend the conditioning by a day (14/2/7) as I think a bit more of that crisp flavour will pop through. But very pleased with this.

Date: 28 December 2025

Hazy Jane

Hazy IPA

Rating 6/10
F/CC/C: 6 / 0 / 5

22°C for the fermentation. No hop oil hack. OK not bad, but not great either. Looks good, decent haze, flavors are a little off so I think I just need to push the dates a little more and I'll try 8/0/7 next time.

Date: 1 December 2025

Guinness 'Dublin Porter' (Brewers Edition)

Porter / Dark Ale

Rating 9/10
F/CC/C: 9 / 3 / 14

19.5°C for the fermentation. This turned out really well. The roastiness smoothed out really well, got a lovely smooth chocolate with a little kick of coffee notes, definately got this one right I think, adding longer dates will improve it slightly perhaps, but I like these timings and the results. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.

Date: 1 November 2025

Public House IPA

Classic American Pale Ale

Rating 8.5/10
F/CC/C: 7 / 3 / 7

Haha. This is just like me, competetely ignore the Pinter recommendations. I've brewed these types of beers from scratch and I know they need time to get the most out of them. So I'm going for 7/3/7 and holding the fermentation steady at 19°C. I have to say this was a very decent brew, lovely clean and crisp IPA with excellent clarity, sharp, piney hop character takes center stage. Also keeping that temperature down will mean that it avoids it becoming overly sweet and fruity, that clash with the crisp, resinous bitterness of the hops.

Date: 18 October 2025

Public House IPA

Classic American Pale Ale

Rating 7/10
F/CC/C: 5 / 0 / 10

OK, not too bad for a first attempt. I've used the Pinter recommnded times for this one. It does have a little floral and gentle bitterness, I'd like that bitterness to be a little crisper. I'll up the values for the next one and add a cold conditioning part to lock in that bitterness.

Date: 3 October 2025

Golden Grove

Belgian-style wheat beer

Rating 7/10
F/CC/C: 5 / 0 / 7

Brewed at 21°C. First ever attempt as a light Belgian ale, and this turned out not bad, its very hazy (perhaps too hazy!). I think its a little overly sharp (I do prefer to taste the base beer), and it does taste a little yeasty for my liking. Next time I will slow the fermenetation down (10/2/14) and a tad cooler (19°C.), I think it will be cleaner and crisper with a gentle citrus flavour and a bit of that famous Belgian spice coming through.

Date: 1 October 2025

Guinness 'Dublin Porter' (Brewers Edition)

Porter / Dark Ale

Rating 7/10
F/CC/C: 7 / 0 / 4

OK, it makes a beer in 11 days, which is very good by my homebrewing standards and the pint isn't too bad, just lacks something, a bit of body and no getting as much sweetness as I was expecting. Definately going to add a little more firmenation time for the next brew and condition it longer, I brewed this at 21°C, I might aim for a little lower next as I wonder if the yeast got a little stressed at that temperature and didn't ferment as well as it should have done.

Date: 12 September 2025

Lagunitas Sumpin' Easy (Remixed)

American Pale Ale

Rating 7.5/10
F/CC/C: 9 / 0 / 7

Brewed at 20.5°C. Actually not a bad pint from the Pinter Recommendations, could be a bit cleared, a tad more flavoursome and smoother. NExt time I'm goig for 10/2/10, that should give me a cleaner, slightly smoother, maybe a little less “fresh and lively” pale ale. I'll try it after 10 days conditioning, bt I am prepared to move this to 14 days if I think the citrus and pine should be a little softer, I'll just drop the temp a tad too to 19°C.

Ode to the Sherbet Lemon

The humble sherbet lemon. I’m not sure there are many better sweets out there.

You’ve got that lovely, long-lasting hard outer shell. Then, just as you settle into that flavour, the shell thins or cracks, and you hit that zesty sherbet fizz. It’s an instant shift from calm to chaos, and it keeps your taste buds interested.

That reaction, when the fizz hits your tongue, feels like a tiny party going off in your mouth.

They’re never too sweet, which makes them dangerously moreish. Worth keeping in mind they’re around 20–25 kcal each.

Per sweet:

  • Calories: 20–25 kcal
  • Carbohydrates: 5–6g
  • Sugars: 4–5g
  • Fat: 0g
  • Protein: 0g

They also work brilliantly as a palate cleanser, and you’ve got the citrus base to thank for that.

There’s something genuinely interesting about them. Proper nostalgic too. I spent plenty of time in sweet shops in the 70s, and these always stood out.

I’m struggling to think of a better sweet. I was fond of a Fizz Bomb back in the day… but that’s one for another post.


 

The Doll at Platform Five (Mild Horror)

You get used to seeing the same things on the morning train. Same faces, same conversations, same bloke spilling coffee on his tie before we’ve even left the platform. But that morning, something different caught my eye, and my nose.

There was this faint smell in the carriage, like smoke, or maybe burnt dust off a radiator. It was difficult to place. It wasn’t like the typical smoke you get from a fire. It just seemed unusual. Nobody else seemed to notice. A woman across from me was laughing into her phone, and the fella next to her was hammering his keyboard like it owed him money.

I sniffed again. It was there, all right. Acrid, but oddly old, not the clean, chemical kind of smoke you get nowadays. Something heavier, like coal or charred cloth. Then, just as quick as it came, it was gone.

I couldn’t see anything out of the ordinary, and no-one else seemed concerned, so I just put it down to one of those things.

As the train slowed into the station, I glanced past my reflection and up at the big glass hotel that sits just beyond the tracks. In one of the second-floor windows stood what looked like a child-sized doll. Pale face, expressionless, perhaps a little sad. It was dressed in old-fashioned clothes, Victorian, I guessed. Its head was forward, but looking over me and the carriage I was in. It seemed to be looking out across the city.

It was the sort of doll that definitely belonged in a museum, not a hotel. It was so out of place, but I couldn’t stop staring. I couldn’t help wondering why someone would take something like that to a hotel. By the time the train stopped and I stepped onto the platform, I looked up again. The doll was gone.

Next morning, there it was again. Same window, same doll, motionless. Nobody else seemed to notice. Too busy scrolling through newsfeeds and emails to look out of the window.

Then suddenly something inside me dipped, like stepping off a kerb you didn’t see. My pulse thudded in my ears, and there was that whiff of smoke again, curling at the back of my throat, dry and unpleasant.

It stuck in my head all morning. Over lunch, I started poking about online. The hotel’s website was all brick, glass, and chrome, all “boutique luxury” and “city views”. I wanted to see what had stood there before. A few clicks later, on one of those old map archives, I found it. The Slate Wharfe Workhouse, right by the old cut of the Wharfe, just south of the railway lines.

A miserable place, by the sounds of it. I found a grainy photograph. It looked miserable too. Soot-blackened brick, barred windows, smokestacks in the distance. Then I came across a snippet from a 1908 newspaper: “Fire at Slate Wharfe Workhouse. Many Saved by Workhouse Labourer.”

The article was short. They thought the blaze started in the laundry. Most of the children were dragged out by a labourer who went back inside again and again until the roof came down. The report said he’d tried to reach the last child, a girl seen trapped at an upstairs window, banging at the barred window as the flames took hold. Her body was never recovered.

That night, I dreamed of heat and smoke, and child’s hands pressing at the windows.

Next morning, I made sure to sit by the window in the carriage again. As we slowed past the hotel, there she was again, the doll, staring out. I lifted my phone and took a picture. When I looked at it later, I felt something cold tighten in my chest.

The doll was there, yes… but behind it, faint in the reflection of the glass, was the outline of a man. His face was partly lost in the glare, yet the shape of it, the hair, the eyes, the jaw, it looked horribly familiar.

It looked like me.

I don’t know what to make of it. But sometimes, when the train brakes before the platform and the air smells faintly of hot metal, I catch that old taste of smoke in my mouth… and once, I swear, I coughed up a fleck of soot.

And this morning, as I sat there trying not to look at the window, my phone buzzed with a new photo, no message, no sender.

It was my photo of the doll.

Only this time, its head had turned… and it was looking straight at me.

An original short story by Andrew Scaife
© Andrew Scaife, 2026. All rights reserved. 

The End of the Invisible Audience

For years, almost 35 years, every time I sat down to write, I wasn't alone. The room was crowded with invisible people: the boss who was vertually dictating what I should write, the client who might get offended with the wrong word or phrase, the prospect I didn't want to scare off, and the Google (and all the social platforms) algorithm that demanded its pound of flesh in optimised keywords and the right hashtags.

I spent more time thinking about the consequences of virtually every single word and sentence than the point of writing it sometimes. Everything had to be sanitised, perfectly structured, and professional to a fault. It was usually writing by committee, even when the committee was just in my head.

Fuck that.

One of the biggest realisations in moving to this "Anti-Social" setup is how much energy I was wasting on people who don't actually exist. This isn't a marketing asset anymore. It’s not a lead-generation tool. It’s just a digital garden. It's me saying what I want to say, in the way I want to say it.

Stripping away the structured copy, certain posts or content having to be a particular length, the SEO, the Meta tags, thinking about imagery and the copywriters templates has given me something I’d forgotten I needed: the freedom to just write what I want. If a post is too short, fine. If it’s too blunt, even better. If it upsets someone who was looking for a "polished brand experience," they’re in the wrong place anyway.

From here on out, the only "audience" I’m writing for is myself. If you find something here that resonates, great, pull up a chair. But I’m done performing for the algorithm. I’m just going to say it as it is and let the chips fall where they may.

It’s liberating to finally stop caring.

Can We Get People Voting Again?

So, I'm standing as a Liberal Democrat paper candidate this May in Horbury and South Ossett. I’ve been looking back at previous election results, and what I found really surprised me. When the final votes are counted in local elections, the numbers often tell a heartbreaking story. It isn’t just about which party wins or loses; it’s the fact that, so often, only about a third of our community shows up. That means nearly two-thirds of our neighbours effectively have no say in how their local area is run.

Since I uncovered this last week, I’ve spent a lot of time thinking about that silent majority. I refuse to believe that the people who stay home don’t care. I know they care. They care about the state of our roads and pavements, bin collections, fly-tipping, the quality of our children’s education, and the dignity of social care for our elderly. Talking to people about this, there is a very strong view that politics is just something that happens to us, rather than something we can actually shape.

Local Politics Isn’t Broken ... It’s Waiting for You

I hear it all the time: "Why bother? My vote can't influence anything!" But that’s just not true. From transport and infrastructure to the very heart of our local economy, local authorities decide how millions of pounds of our money is spent. When we don't vote, we aren't "protesting", we are simply handing over a blank cheque to someone else to make those decisions for us.

Let’s just address this very dangerous myth that one vote doesn’t matter. In local elections, margins are often razor-thin. A single vote really does have the power to make a huge difference. If we take Horbury and South Ossett as an example, in the 2021 local elections, there were only 45 votes between the winner and second place! That is a handful of households. That is one street of people deciding the future for everyone else.

The Candidate Problem

Looking at the local landscape again, Labour has held control here since 2021, yet I don’t see their candidates out there promoting their achievements (perhaps because there aren't many) or even their party’s policies. To me, that’s scary. Right now in Westminster, the Labour Party and Keir Starmer are in hot water over the Peter Mandelson situation, and by staying silent locally, they are risking a knee-jerk reaction from our community. I’m personally worried that if people feel ignored by the left, they might end up looking too far to the right out of sheer frustration.

Candidates need to provide clear information because it pushes the local agenda and boosts turnout significantly. We don't need more "politics-as-usual"; people need a reason to believe their voice actually counts.

I am standing because I want to lower the barrier between the "political elite" and the real world. I want to show that local government isn't just some "minority interest" for people in suits; it is the direct engine room of our quality of life and our local spending power. This May, I'm hoping that the local electorate across the country don't let the silence decide their future.

Quick Microwave Protein Dukan Bread

I adore bread, but sometimes I know I need to cut down my consumption and eat something a bit healthier.

This is one of those handy little recipes that takes hardly any effort and gives you a quick, high-protein bread alternative in just a few minutes.

The basic idea works well, but if you find it tastes a little too eggy, a few small tweaks can make it feel more like bread and less like a microwaved omelette.

Ingredients

  • 3 dessertspoons of oat bran
  • 1 dessertspoon of plain yogurt
  • 1 dessertspoon of milk
  • 1 egg
  • 1/2 teaspoon of baking powder
  • A small pinch of salt

Method

  1. Add all the ingredients to a mug, ramekin, or small microwave-safe bowl.
  2. Mix well until the batter is smooth.
  3. Microwave for 2 minutes to 2 minutes 30 seconds, until nicely set. I use a shallow microwave-safe dish so it cooks in a good 'slice' shape
  4. Leave it to stand for 1 to 2 minutes before turning it out. This helps it firm up and improves the texture.
  5. Slice if needed, then grill both sides until lightly browned.
I started to find grilling after microwaving a bit of a pain, so I developed a high protein chickpea bread which I now prefer.

Easy Ways To Improve The Flavour

  • Add a pinch of black pepper for a more savoury finish.
  • Try a little garlic powder or onion powder to mask any egginess.
  • A small sprinkle of grated cheese works well if you want more flavour

Approximate Nutrition Per Bread

  • Calories: around 130 to 140 kcal
  • Protein: around 10 to 11g
  • Carbohydrates: around 13 to 15g
  • Fat: around 6 to 7g
  • Fibre: around 2 to 3g

Nutrition is approximate and will vary depending on the yogurt, milk, and exact spoon sizes used.

Serving Idea

This works nicely as a quick breakfast bread, toasted sandwich base, or something to have alongside eggs, cottage cheese, or a bit of peanut butter if you want to push the protein up further. As a vegetarian, I like to have this bread with Quorn Sausages or grilled Quorn Fillets for a filling lunch.