Dubbely Bubbley Brew Session

Ferulic rest was a pH of 5.9 rather than predicted of 5.7. Sacc mash started at pH of 5.6 and added 2.5mL lactic to get pH to 5.35. I'll have to reevaluate my tap water pH as that was off by more than I would like. First runnings are 1.063. I'll only get 3 points from the sugar, so I'm shooting for 1.035 gravity preboil. Actual preboil gravity is 1.044, so I will hit 1.056 if I boil down to 5.5gall and will hit 1.060 with the sugar addition. What I will do is drop the sugar and live with 6.6%, though I'd prefer something in the 5% range. I will plan accordingly next time. Yeast pitch rate is 300mL of slurry. I will go with 350mL just to be sure. Pulled 1.0581 on the pycnometer for starting gravity. 1/14/18 - the stall was maybe 6 hours. Primary fermentation is mostly done at this point, so I put a airlock on and roused the yeast; the top of the fermenter is very fizzy looking now, like soda. I'll wait 2 weeks from the brew date with the heater on before taking a gravity sample. 1/18/18 - Gravity reading on the pycnometer pulled 1.0080, so nearly done. I'll give this another few days than rack to secondary to dry out for a couple more weeks. 2/1/18 - pulled 1.0085 on the pycnometer so I bottled. Flavor is clove, some slight tartness, and an air of malt. I'm eager to try this when fully carbed.