Efficiency totally boned due to ancient equipment @ beer store. Mashed in too hot, left mash for an additional 15 min. PH was .2 higher than predicted, maybe due to the shit efficiency. Boiled for 120 min to try and boost the low OG. Added emergency 3/4 lb of brown sugar to combat the low OG as well as thin out the beer after high mash. All around technical disaster, but fundamentally should yield a great beer in the 10% range after barrel aging.
Couldn't hit 153 in the mash. For next time I want to shoot for 5 degrees on strike water and will stir until at appropriate temp. Doughing in taking too long.
PH still will not dial in. Something is off with Bru'n Water Spreadsheet.
Missed OG - 1.078. Exterior environment for fermentation hovering around 60 Deg. Going to leave it like this until Wed Night, then bring inside and let it rise. Major hop blocked disaster pouring the wort from kettle to fermenter. Kept everything as sterile as possible, but infection risk is probably high.
FORGOT THE GYPSUM. Missed OG big time. Boiled over a few times in the beginning. Crashed yeast for a week, was able to pull much more clean beer off. Dry Hopped the Keg for (5) Days then pulled, refrigerated and carbonated. Too busy to pay attention to this batch.
Came in low on the gravity by .003 - could be that the boil was fairly light for the first 30 Min or so.
Major effort to keep fermenting wort cool for first 48HRS. Bucket in bath tub with water, wet towel wrapped, fan on fermenter. After 48 HRS, turned fan off and removed towel. After 96 HRS drained water. Let finish for 3 more days.
Had difficulty hitting mash temp, 151 for first ten minutes, 153 for minutes 11-20, hit 156 for remainder of Sacc rest. Added a bit of boiled H20, altered mash thickness. Pitched Lacto starter for first innoculation without yeast. Was not able to keep the Lacto to temp, I think it stuck around 85 deg for 4 days before second boil. Aroma of Hallertau hops in boil was very different, but amazing. Earthy, slightly spicy. Wort smelled like sour Coors Light...
Opened mash tun to check temp, unnecessary - lost 1 degree by end of mash. Using Strainer from Brew Kettle to Fermenter - trying to minimize trub loss. Fermentation was a little warm - approx 69-70 degrees.