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I've had mine for a few years now. Love it. I can lager with it in winter and in summer, it keeps thing at decent range with only 3 or 4 bottles of ice.

It is a great feeling hitting your numbers. I still get a massive sense of relief when I hit mine. The challenge now becomes maintaining that efficiency. I've personally found that hitting a range of 80%-84% keeps me happy - anything less than 80%, I'm disappointed; anything more is icing on the...

My best guess is the mash temp. 157 is a bit on the higher end, so you may have created too much unfermentable sugar, hence the high gravity and sweetness. How'd the taste compare to the beer you did at 152? Have you tried stirring the yeast and warming the beer up? You may be able to re-start...

I would do the no-chill in your brew kettle for a few hours and then pop it in the 4° fridge. Just put the lid on your kettle after you finish boiling and leave it alone. Once the kettle is warm to the touch (around 40-50°C), transfer to your fermenter and put it in the fridge to finish cooling...

I routinely use my yeasts for several generations, even if it's been in my fridge for 2 or so months. Give the slurry a sniff - if it smells like it should, use it. You may not need to make a starter, depending on how much slurry you have. Just warm it up, decant, and ferment away. If it has any...

I've got 3 "house" beers - a Hefeweizen, a Czech lager, and an Irish Red: Hefe is 65% Wheat, 33% Pils, 2% Melanoidin; 10ish grams of Hallertau Mittelfrüh; WLP300 Hefeweizen yeast. Red is 79% Vienna (I know, not traditional...), 7% each Melanoidin, CaraAroma, and CaraRed; East Kent Golding hops...

Brewed an Irish Red and made bread from the spent grains.

Just finished my house Irish Red.

I've never left any of my no-chills in the kettle overnight. I'm probably just paranoid, but I feel safer letting cool in the kettle to about 50°C throughout the day, then transferring to my fermenter to finish chilling overnight. I don't know, something about a rubber seal makes me feel a lot...

I did have the thought that the Munich might have a lower DP than I'm used to, but this is the 5th time I've done this exact recipe. Who knows? I ran down to my LHBS over the weekend to grab things for my next brew and they recommened I try some new yeast and see what happens. I won't be able to...

I've had my Irish Red fermenting for 11 days now. I followed all my usual process in terms of ingredients, mash and fermentation (see process below), the only exception being the yeast and I added some DME because it was laying around and I wanted to get rid of it. I usually use 007 for my Reds...

If you find yourself around Frankfurt Süd/Sachsenhausen, go to Zum Gemalten Haus on Schweizer Straße. That whole area is loaded with restaurants as well. Tram, U- and S-Bahn are all within walking distance, so getting to and from Sachsenhausen is easy (especially if you've had a few). On Berger...

As much as I love Frankfurt, it's not great for beer. Definately try some Apfelwein while you're there, though. I can give you a few restaurant/pub recommendations if you'd like.

It's still too early to be worried. Yeast could still be multiplying or adjusting to their new environment. Keep an eye on it for the next day or so, but grab a pack of dry yeast as a back up when you can. I'd repitch after 3 or 4 days.

I fail to see the stupidity. I did say "our part of the world"... I still think it's a weird product, no need for the childish retort.

Tends to only be sold in our part of the world. It's usually some combo of Dextose, DME, and Maltodextrine. Weird ****, if you ask me. Mangrove Jacks is a NZ company (as far as I remember), so I'm not surprosed they call for it.

Doing my Irish Red right now. But for me it's the other end of the spectrum - 30°C and about 90% humidity.

What was your grain bill, mash, and fermentation process (assuming all-grain)? The more specifics you can give, the more likely someone can pinpoint any issues.

Getting ready to bottle 21L of Hefe this afternoon. Off to take inventory and plan my next brew.

Squeezing the bag has to do with both getting your desired efficiency and making sure you're getting all the liquid out of the grains. You can mill much more finely with BIAB, thus leading to water draining more slowly. If you're looking to speed up your brew-day, squeezing can speed up that...