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You don't actually mean "ferment" in the bottle do you? Recipe for disaster . And the the 10 g of hops is going to be spread out over the 12 largies?

Passion fruit = galaxy or vic secret . Citrus= citra, amarillo and heaps of others

Nah. Seeing my lips run from nose to chin was ******* terrifying. Never again.

I've been using M42 almost exclusively for the last few months as most of my beers are APAs ,and it definitely doesn't strip hop flavour or aroma . Sorry I can't be more helpful but I'd be looking somewhere else than M42 as the source of your hoppylessness.

As above . Another thing to consider is the quality of your hops. Some years, due to adverse growing conditions, the hops from certain areas aren't much chop. Also the big boys get the cream of the crop and we're left with the remains . For example last years Aussie crop didn't impress me at all...

65 c wont give you any extra bitterness AFAIK. Though you could just put a couple of litres of wort aside, chill in the sink( in a clean ,sanitized, airtight container ) and put it in the fridge . When your main wort is at pitching temp, dilute refridgerated wort to a gravity of around 1040...

This has happened to me before too. Turned out that the beer line was touching the plate on the back of the fridge and freezing . Was a bit hard to tell the line was frozen. Something to consider anyway .

Low efficiency isn't a problem with biab. The same factors which 3v brewers encounter relating to efficiency are experienced by biabers - crush, water, temps ect. If anything , there are extra complicating factors relating to possible efficiency problems with a 3v system IMHO.

Exactly like the grainfather. Have a sqiz at what the site sponsors have on offer mate.

Think of a large / long stainless pot with small holes/thin cuts in the bottom which will fit inside your keg and can be lifted out.

There's an interesting post by Bribie G on here somewhere, on the subject. One thing I don't do is stir my mash again once its had a good mix at mash in. I've tried stirring a couple of times during the mash and just end up with a lot more trub and zero efficiency gain.

If you have time before the day , you could make a lowish abv lager, and blend it with the stronger one.

Meh, having a chemistry wiz on the forum is a good thing. I often have not the slightest idea of what LC is talking about, but when I do I find his posts informative.

If you put a heap of ready to drink bottles of your brew into the fridge a week before you're intending to drink them, the yeast tends to stick to the bottom of the bottles anyway and you will only waste a tiny amount of beer. One bottle out ,one in to replace, and bob's ya uncle . The beer...

Shhh....Coopers gonna call a Jihad on you for talk like that .

http://www.sfgate.com/food/article/The-East-Bay-beer-that-s-45-million-years-old-9177673.php

Don't know about the tulip glasses but I've had a few of their IPA glasses and while they showcase an IPA superbly they're also super fragile . I've broken 2 just washing them.

http://aussiehomebrewer.com/topic/85737-is-coopers-halal/

You've done well (so far), the last bloke simply asked "Is coopers halal" and was branded a racist , bigoted , islamophobe. Personally I don't give a **** if you buy or boycott halal certified products . There is a vast amount of collective,brewing knowledge on this forum though. Good cleaning...

22 c is about the upper limit you want to ferment the majority of ales at, with 18c often considered ideal . Chunk those kit instructions away mate, 28 c won't do the flavour of your brew any favours .