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Good rule of thumb is to fill to about 2/3 fermenter capacity. This will vary depending on the yeast you use, whether you are pressure fermenting and a few other things but generally you will have enough space for a 23L brew in a 30L fermenter.

I'd also drop the oats. Shouldn't need the additional mouthful and body. Also it is likely to prevent clearing which results in a browner beer rather than deep red. Need that clarity to get them ruby hues.

Agree with Phil. I would go with just a pale liquid extract and let your specs bring the colour. Up the Caraaroma if you need more colour, that malt makes a red. I would also get you IBUs more from later additions. I worked on 30% IBU at FWH, 40% st 10 min and 30% at whirlpool. Give it 2g/L dry...

I'm not aware of any but that doesn't mean they dont exist. I think your easiest option is to buy a standard lager FWK and some Philly Sour yeast and just ferment with that for a very similar outcome. Add fruit etc in the ferment as desired.

Sadly you are wrong. This forum has become exactly that in the past 4 or 5 years. Just a vehicle for one or two sponsors to flog stuff and critisise the competition There is precious little quality information and advice on here now. I have only recently started logging back in here and am very...

Im sure you could simply hook a gas line to the valve (assuming you are using a blowtie?) and into the gas post of the keg with the first runnings. Another option, given you dont have fermenting space for 2 beers is what I do with partigyles. Firstly, cube the first runnings and if you want the...

I think this is on the money. Have had similar issues with a very old SS disconnect that is faultless on my old Coca cola kegs but have serious issues on my kegland/kegking (can't recall which, not the point) kegmenter fittings. Will take the advice and replace the disconnect.

Infection. I don't think the class action will gain traction.

Started off the season with a quaffer- Pommy Lager. 50L 1.042/1.008 18IBU 7.5kg Voyager Veloria 500g cane sugar 60min at 66C 30g EKG FWH 40g EKG Whirlpool then cubed. Dumped on a large cake of W34/70 and pressured ferm at 14C. Will add a small EKG dry hop in a few days.

STC1000s are extremely cheap Chinese crap that usually do a very good job and are sub $20. Have had a few temp probes die on me and you can order replacements on Ebay. Problem is, if they fail and you don't notice, it could cost you a brew. I have changed mine over to Inkbirds now- about $60...

I reckon this has broken Godwin's law- the Nazi comparisons came in the opening post!

Diacetyl should have been noticable straight away. The fact you got sweetness and butterscotch a week after kegging sounds like oxygen to me. Did the beer change colour? Did it turn a murky brown at the same time? If yes then oxygen is your culprit. I doubt hop creep would be a factor with only...

Just grabbed 2 of the ITC 306- excellent prices! Keen for the meat thermoeter too so consider this my entry ;)

Vienna makes a wonderful beer by itself. I have done a couple of SMASH beers with it, not at all dark. Have had a 100% Munich beer and that is definitely getting darker/red category. MO is beautiful as well. My advice- have a go at using Vienna as a base in your red ale (add some Caraaroma and...

Mate completely ignore the instructions they have written, sounds like they use infusions to make temp changes which obviously you wont need to do. The only thing you can take from that is the rest temps- if you want. I would personally just do a straight single temp of 66C and mash out. You...

Ambers are one of my favourites. I prefer and American Amber which is hoppier but a traditional English style is also great. A basic Amber recipe will be something like this: 4kg Pale malt 400g CaraAroma (Crystal 400)- this is an amazing malt and gives the red colour. 500g Rye- just works so...

Giving it away. There is at least $1500 of gear there, someone is going to get a police record.

For a pale ale just use Pale Malt and a good fruity hop. Mosaic, Centennial, cascade, Simoce, Amarillo, ElDorado- any of these would be a good choice although I have a soft spot for Mosaic. Avoid some of the Aussie aromomatic hops such as Ella and Galaxy. These hops can bring wondeful flavours...

There are many great lager styles. Most Aussies not into brewing and craft beer just think of lager as the usual tap beer- Vb, Tooheys, XXXX etc. But there are a lot of great styles, mostly German, of lager. Traditional Pilsners are a thing of beauty when done well but you need to be experienced...

I get mine to tap temp which in Townsville will range from 23c in winter to 31C in summer. This chills to a point that locks in isomerisation. I then putthe fermenter in the temp controlled freezer and am down to 18C in a couple of hours so pitch then. I use an upright freezer to ferment so it...