oats-in-the-dark Brew Session

12/26 5.21 HLT pH 152F mash temp 5.35/1.077 first 5.46 second 5.59/1.035 (?) final *topped up last 1/4gal of BK with hot lqr--cut sparge too early. 5.33/1.056 pre-boil 5.04 post-boil, 1.064 O.G. A few things: -turned my boil down too much, so after I increased it, I added 10' boil time. Looks like that probably wasn't necessary. -Somehow out of airlocks, so had to cover carboy with aluminum foil until I kegged up a beer. n -Pitched 3rd gen 1318 from gentle reins about 3 hours after KO. Literally kegged it, harvested into a flask, and pitched. Damn near cone to cone. -KO'd@67F, Set temp controller to 67F. -efficiency is probably right at 72%, I think i boiled a bit too much off. 12/29 Ferm activity seems to be winding down. Set temp controller to 70F. 12/31@1.040. Ferm wasn't winding down, it was stalling out. Raised to 72F, gave some swirls. 1/4@1.025@72F. This goddamn beer. I think if it gets down to 1.020, I'll call it good. Still swirling. 1/8@1.018@74F 1/11@1.016--kegged 1/27--Tapped a couple weeks ago. Jet black., khaki foam. Garnet hints barely escape the edges of the glass. Dark chocolate covered caramel, coffee roastery aromas. Medium-full bodied, with lots of dark chocolate, moderate bitterness, and subtle notes of orange zest and cooked sugar. Slightly sweet finish, with a long roasty note in the finish.