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Two things for me. Whirlpooling during chilling shortens cooling time. I estimate it shaved 30% off my cooling time. I recirculate the wort through a plate chiller. For IPA's I like to do whirlpooling hop additions after flameout at between 160 and 170F usually. I like to have the wort...

I took mine out and added a whirlpool arm. I realized after a few batches that I don't need a dial thermometer on my pot as I use a more accurate thermometer to assess strike and mash temperatures. A whirlppol arm is a very useful addition. Anthing the same diameter of fitting will work...

I never make a stepped starter. I have a 5L flask that gets the job done in a single step for all my lagers. If I plan a big lager I'd just make a ~1.047 Pilsner or Helles first and use the slurry on the later big batch. Had great* success with a 1.057 Marzen doing just that. No starter, just...

In. Looks good. 50% off yes please.

You massively underpitched so the beer is done at 1.024. That's the primary error and is not correctable at this stage. There are now trillions of yeast in the beer, adding a 100Billion more lager yeast will not be productive. Drop in the bucket, waste of money and time. Add a different yeast...

No

Good. Squeezing the bag will result in zero problems for your beer. Anyone who suggests otherwise is incorrect. The theory behind such doom and gloom has no basis in fact. Personal experience is also at odds with that hypothesis. There is even a commercial brewery that uses a hydraulic...

If the gravity sample is hot it will read lower than the true gravity reading. The sample should be cooled to the calibration temperature of th ehydrometer to give accurate readings of gravity. Hydrometer calibration temps can vary from device to device The post boil wort looks very...

Not if it's bottled municipal water. Bottled water is a non-specific term and tells us nothing about the chlorine/chloramine content. If it is not related to chloramine the flavor could be realted to any number of variables in your yeast and fermentation management. Assuming...

:off: Yeah. It's a hop spider. PVC 4-3" adapter Stainless steel cariage bolts, nuts and washers Stainless Steel Hose Clamp Biggest hop bag that your kettle will allow.

Like so

Bandaid flavor is not related to the yeast. It is caused by chlorine and/or chloraminess in your water reacting with the grains to form chlorophenols which are tasted. Easy to eliminate them. Campden tablets 1 tablet will treat 20 gallons of most city water supplies. Reaction to eliminate...

Doesn't matter. The tiny sample volume will rapidly equilibrate with the temperature of the refractometer (room temperature or ambient temperature of wherever the device was stored).

a refractometer reading is not in the least bit acurate in the presence of alcohol. If you have your OG and current refractometer reading you can plug the numbers into an algorithm to give you a closer estimate. It sounds like it's finished 1.040 will likely convert to ~1.016 SG Try this...

Assuming your gravity reading is one taken with a hydrometer and not a refractometer it means your yeast are wiped out, You need more yeast. Other posibility is that the wort is poorly fermentable owing to mash errors. More yeast is unlikely to fix this in that case. Both factors may be in play...

Let us know how it turns out. Post up a picture or two.

No worries mate. Easy mistake to make. Not a biggie. Sounds like you'll have a nice crisp tasty Pils on your hands. Let me know if there are any other wrinkles in either of the recipes you'd like me to iron out. Happy to help out if I can. Best of luck.

If I understand you to mean MH=Munich Helles that does sound right for the IBU level. This is a Pilsner recipe though. I do have a Munich Helles recipe in the forum too if that's what you're describing. Sorry if I have the wrong end of the stick.

No worries at all. Not difficult whatsoever. The hops can be any number AA%. The two you give are just two default values that the software creator decided to include. The numbers bear no relation to the true AA% of your hops. The writer may just as easily have assigned a different value...

That's the reason. Your hops are much higher in AA. 50+% higher