Originally Posted by bottlebomber
It's probably going to taste awesome. I carmelized my first runnings last Saturday for a scotch ale, and that's the only way to fly IMO. You used the seconds, but it still is going to have a flavor intensifying effect. You probably should have gotten a little better efficiency than you did with the extra sparge water, but that's probably fine.
I got it crushed at the LHBS, and I was using year-old marris otter (stored decently), so that might be why I my efficiency wasn't any better. But I also ended up with 7.5 gallons into the fermenter instead of the 7.1 that beersmith predicted, so it would've been the right OG if I had gotten it boiled down all the way
all in all, lots of little mistakes, but the beer should still be delicious
fermentation took off like a rocket.