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It bubbled all the way up to the cooking. Final gravity ended up at around 19 BRIX or 1.04 FG. This was about 13% alcohol. We ended up getting about 1.5 gallons of usable spirit from each run and about 1.75 liters of feints.
Just using the scale, it looks like we put 16.4 lbs of DME instead of 18 lbs. Based on reverse weight of the box. 251.4 minus 212.8 equals 38.6 lbs currently in the box. Original weight of the box was 55 lbs.
Still bubbling after 3 weeks. Unbelievable. Took a gravity/brix reading today of 1.075 or 18 brix. According to brewtoad, heavy alcohol affects the refractometer. With the adjustment, the final gravity is around 1.033 or 8.17 brix which puts us at about 14% alcohol.
Day 8 - Temperature in basement has cooled to about 58 degrees and fermentation temperature is 58 degrees. Swapped out the dirty tubing with new airlocks. Still bubbling.
It the last 2 days, the basement temperature warmed up to around 60-61 degrees and fermentation temperature is around 62-64 degrees. Bubbling finally slowed down a little bit today.
Fermentation still sitting around 60-62 degrees and bubbling very, very strong.
Fermentation temperature started last night around 68 degrees and is running around 60-62 degrees. Temperature in the basement is about 58 degrees.
Used 9 gallons of Publix spring water with strike temperature of 160 degrees. We were only able to fit in about 8 gallons and the mash temperature was 144 or so and we the last gallon at around 180 degrees. We got the mash temperature to around 147. We let it sit for 90 minutes. The sparge water will be regular filtered tap water.
Gravity before the boil and adding DME was 9 gallons at 1.087. We we ahead and took and additional 2.5 gallons out that were around 1.05 and added them after the break in the foam. Boil size was right at 13 gallons and finished around 12.5 to 12.75 gallons.
Final gravity after the boil was 1.141 cooled to 1.140. Filled buckets almost full to 6.25 gallons in each after the 1500 ml yeast started was added. Oxygen was added at 5 lpm for about 60 to 90 seconds in each bucket. Set the buckets up with an overflow tube into bucket of Starsan.
Made a 1500 ml yeast starter with Publix Spring Water and LD Carlson Red Star DADY x2. 1/2 cup DME to 500 ml of water.
