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I once tried lifting my pot with 50L of wort but leaned back too far and branded the back of my leg on my burner. Don't be stupid like me.

Nothing wrong with rum.

Are you doing biab then? A 33L mash? If you are asking what happens to the extra 10L you lose it to the grain and evaporation during boil.

How many grams of sugar is in a bottle?

Rice needs to be mashed. Alternatively you could use rice syrup instead so you can just add it to the fermenter.

Just poured furst glass of a colombus smash, 500g worth in 40L. Its got flavours I've never had from colombus. That piney resin taste is still there in the background but it has strong flavours of lemon and mango. Its effin delicious. Try a double dose on the colombus.

Lol the foil

Id recommend dried wheat malt for this one.

What sugars are you adding?

What is this i don't even...

I went to ellerslie less than 3 months ago and picked up individual sacks of castle malts no worries

Id say no, if you google betadine ingredients it shows that it also contains 6 other active ingredients.

You can get sacks through http://www.ellersliehop.com.au

Did you take gravity reading after seeing the condensation or did you assume nothing was happening because you had no bubbles in your bubbler? Condensation has always been a sign of fermentation for me, not every yeast strain makes for a monster krausen. If you had no bubbles you probably had a...

40 IBU at a fg of 1.010 It will be more bitter at 1.006

Take a handful of roasted barley and chew on that while you sip a lemon lime and bitters.

Brew day with my missus. 45L 100% weyermann pils Saaz @ 90min for 25IBU Wyeast 2565 Second ferment on 1kg of rasperries and 1kg blueberries. She wants to add vanilla too but i don't know about that.

+1 for leaf scorch

Cheekypeak in Wodonga is your best bet for supplies, if you didn't already know.

I think you will be more brown/black than red with your SRM. I have a recent red ale in my photos, that one is 13 SRM.