If this is a question you have already answered it when you said full water.
Why do you think you need more water than full water?
Have a think about why dead space is considered when mashing and you will understand why you have answered your own question.
Careful with bucket style fermenters. They generally aren't pressure rated to close transfer to a keg at anything greater than 2-5 psi. Ask the manufacturers of these products what the pressure rating is before you buy. Most will likely shy away from the question. Better yet, if it's not stated...
Unfortunately this thread has become an example of how thankless a job putting on comps and judging are. So I'll put it out there.
Thanks to Melbourne Brewers, your sponsors, judges and stewards for another year of Beerfest.
Good on you guys for trying something new too.
Look forward to...
The shaker pint is pretty durable, but the aesthetics are shit. You can stack them so maybe there is energy efficiency gained somewhere in that regard. If you don't brand them they likely won't get stolen, so that's a positive.
If you've got the budget for Ss Brew Bucket I would opt for the stainless Apollo. Much more versatile and can grow with your brewing needs.
https://www.kegking.com.au/apollo-titan-30l-stainless-steel-pressure-fermenter.html
Have you tried switching the cocktail line over to one of the beer lines to confirm its frozen. What temp is celli set at? Is the longer outer line the frozen one?
50c is be plenty warm enough. Especially if routinely cleaning. If you're not cleaning regularly and need anything hotter then buy more, it's cheap as. Or, just clean more regularly.
Sorry but I think the hop timings were not explained well. And doesn't help the screen grab you have isn't chronological.Set a timer for your 60 minute boil. As it counts down add the hops at the time shown in your recipe.
In your example.
Set to 60:00 minutes and hit start to count down...
Are you hitting your expected gravity? I assume higher if you're getting lower volume than expected.
How much less volume are you talking? My first thought is your darker wort is likely wort concentration which would be explained by the lower volume and higher OG.
Sounds like you're happy with...