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250kg of malt will get you around 10BBL of 1045 OG.

The 'homebrew twang' is from malt extract.

Is it still available? And does it come with a false bottom or manifold?

I think the thing putting me off is the location. Only way to get there realistically would be drive which isn't ideal when sampling beers.

Don't pay any attention to airlock activity. It's not an indication of fermentation. Check the gravity and if you get the same reading for two days then fermentation is finished and it's ok to bottle.

A bittering addition in the mash? You mash at like 70C maximum, not even enough to extract any flavour or aroma from the hop and anything you do get would be boiled off during the boil.

I'd get rid of the 30 and 45 minute additions. You're going to get nothing but bitterness out of hops at that time in the boil.

Oh, I meant the traditional kegs that you were going to convert to brewing equipment.

Would you sell one keg? Are they 50L?

Bubbling is not a sign of fermentation. Take a sample and test the gravity. Once the gravity is stable for two or three days that's when fermentation is over. There won't be any problem with leaving it on the yeast. I'd dry hop with pellets and then after a few days rack it to a clean vessel...

No. Unless you boil it it's going to infect your beer. With lactobacillus I'm sure. And I wouldn't add spent hops from the boiler to the FV either.

Looks identical to my own and I'm pretty sure it's 30L. :)

I'll take the stir plate.

Stirling, Scotland.

Ok, just let me know.

Will you post?

There will be plenty of yeast left over to carbonate the beer after lagering.

Never use airlock activity as an indicator. Always check the gravity with a hydrometer and if it stays the same for three days then you know fermentation is done.

Use pellets. They'll sink down and form part of the trub.

Think I'll try and make it to this!