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Lol, its pretty strong taste. Perhaps you could start by making a "tea" with a tiny bit of it and adding to a few bottles at bottling time? Then you won't waste a whole batch, or your jar of vegimite, if it doesn't work out. Also there is only minimal fermentation happening at that point so...

That does sound high. Did you use all malt in the recipe? Muntons regular yeast has a rep of powering out with all malt (they have a special gold rated one or something for all malt). I had it happen once not too long ago... probably others would know the best course of action better than me...

Has the krausen fallen back in ?How long has it been in primary?

Since you are using the kit instructions your ferment times should probably be changed as well. Are you doing primary ferment only or primary and secondary? If primary only I suggest leaving it for 2-3 weeks. Between that and the lower temp your beer will taste better and should be ready to...

Just Saflager S 189 as far as I know. I hear it is uncommon... the only time I've heard people talking about it is in reference to this kit I think. The aussies seem to be familiar with it so maybe its not avail in north america?

Won't oats add haze? I thought that's why they are mostly used in dark beers... mind you the chocolate malt will definatly darken it some. Usually toasted malt would be used instead of choc as its more red. It could well be tasty but I think you are deviating from the "style" of amber...

What I;ve heard is if you ferment @ ale temps the ale yeast will take over and visa versa.... blows my mind a bit but it must work if they're shipping the stuff around the world. Also it must be the saflager S-189 or something similar... a normal lager yeast would be nasty if fermented at high...

I don't believe the yeasts are all the same. Here's a link to what they are thought to be for each kit http://homebrewandbeer.com/forum/viewtopic.php?f=2&t=571 The lager yeast is thought to be saflager S189, which is very temp tollerant, and not nearly as sulferous during fermentation. This...

I know its brutal. I've been doing a lot of kit modifications because I can get them expired and fairly cheap ($12 a can) then I can add some extract/yeast/hops etc w/o totally breaking the bank. Also saves on hops which are rediculous here as well. SO far I havn't encountered any "soapy"...

Hmmm, I'm still learning about all of this myself but getting your SG from a side batch sounds like trouble to me. You could try testing that against a reading from the main if you really want to run with it... somehow I doubt they would stay the same but it would be a very interesting...

That store in Brampton looks bloody fantastic... almost limitless hops varieties. It would be nice to find somewhere closer to order from, I imagine its pricey to order from them here.

Most places sell 500g (~1.1 Lb) for around $10. LME is $20 for 1.5 kg. There's one place that sells 500g for abour $4, much better, but their supply is inconsistant.

66 is about the perfect temp for ale yeast! Count yourself lucky to have an ambient spot there. Kit instructions will tell you yo use higher temps but they are garbage. Also if you are racking to a secondary you can move it as soon as the Krausen (foam at the top) has fallen into the wort...

The selection of dry malt extracts here in Saskatoon are terrible and the prices are worse. Anyone had any luck bringing it in?

If you put your grains in a grain bag/sock life will be simpler whether you strain or not. I like to strain because it does an amazing job of aeration.