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What's your OG and batch size?

Can't tell you what is optimum, you'll just have to try it. A quick google suggested 11 to 14 SRM, though I found with mine that it tended to brown with a reddish hue, rather than it being pure red. http://brewwiki.com/index.php/Standard_Reference_Method

Well, he's hunky.

Yeah, agreed. From what I've read about pressure schedules, a lot of people only do a few minimial psi for the primary ferment, and then close it right up for the last few points to carbonate.

Dare I ask what you're watching in the background there?

I'd disagree that craft brewers aren't jumping on this - the handful of craft breweries I've visited recently have all been using pressure vessels. Tonnes more that I know of are using unitanks, which are pressure vessels. I agree that they're not necessarily chasing pressure to begin with for...

Yeah, i've been reading up on this. About to do some rye IPA's over summer and from what I understand they're a different grain size entirely, so I'll be milling my base malts first, and then the rye separately on a different setting.

With a warm inviting attitude like that, it's hard to imagine why more people don't get involved. The bloke was volunteering the services of his club to get involved and assist with the next one. If you shoot everyone done who volunteers, no wonder you / your club is the only one who has to...

I was also going to send you to this thread but I see you've already been there: https://aussiehomebrewer.com/threads/former-tenant-red-ipa-modus-operandi.90865/page-5#post-1491246

Keep it simple, add it all at 10 mins. With the amount of late and dry hop there, you won’t know the difference. Watch your bitterness too.

14 crowmanz hipster saison Very delicate saison aroma and flavour. Much more complex than your standard saison. Malt bitterness and yeast all well balanced, letting the very subtle yeast characteristics shine. This is amazing. Will have to feature in my 3/2/1's at the end for sure.

@benken25 cube fermenting as discussed yesterday

2 (red) madpierre hoppy saison VERY strong cloves and spice yeast aroma and flavour. We could smell it as soon as the bottle was open. Some good saison funk in there, and a little bit of late hop character as well. All in all a very good beer. Having tasted this, it's reinforced my opinion...

Hey, even better!

How do people feel about giving out 3/2/1 points for their top 3 beers based purely on overall impression, and tallying up the totals at the end?

40kPa is about 6psi, which is the number I've seen around the place quite a bit as well. I think the commercial guys aren't necessarily aiming to do a pressure ferment like we do, but are naturally achieving some pressure on the wort and yeast due to their tanks. An offshoot of this is that it...

no choc wheat. That's a strike.

Did you post a link to the gauges you got? I wouldn't mind upgrading mine.

This is interesting. I'm about to keg my first smash done with the TF MO so I'll be keen to see how it's gone. I think I did a 60 min mash but may have boiled longer to achieve my gravity/volumes to fit in a cube. Probably ended up at 90 minutes, so maybe I got lucky.

I love my kegmenter, fits my ferment freezer perfectly, can do double batches, O2 free transfers, pressure ferment, natural carbonation, etc etc. However, I concede it's painful to harvest yeast and dry hopping means you have to release the pressure fully, add the hops, then re-pressurise...