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They are selling 16 Green pp tomorrow. The GF and I will be getting the full load. I will report back.

Won't the yeast be done working by the time you rack to your secondary?

How did you get fluctuations? I would think you'd only get a small downward trend in temps. I put a cheap insulator blanket around mine and even if I mash for a full hour, it only drops about 2 degrees.

More hops at 5 min or after (DH) and maybe only 1 oz at 75.

Did you control the fermentation temps or just let them go naturally? If no control, what was the ambient temp surrounding the fermentor? All the yeast pitched at once?

Wow! You went BIG for your first batch.

I just measured this freezer. The floor is 15x15 and the shelf 15x8. Floor is 27" deep and shelf is 19"

Maybe start with your water profile and mash pH.

Hard to give advice without knowing the yeast you used but your attenuation is 79% so I'd say you're done.

Try doing the first dry hop during active fermentation (~day 2-3). Check out the Treehouse thread on the fermenation forum.

I just picked up a nice Foodsaver VS with the mason jar attachments. Highly recommend it. Don't get the cheap ones. Ask me how I know. I'm a 3 gallon brewer. Going to try 1318 with T-58 on my next batch. Will report back. This is a great read. Took me two nights to get through it all...

Why not just dry hop then instead of throwing hops in below 150?

Why wait 2-3 more weeks? I'd give it 4-5 more days and keg that sucker.

Question on using these dry yeasts: For those using part of a yeast package, are you vacuum sealing the rest? I brew 3 gallon batches and would need only a faction of a package of T-58 and WB-06.

I measured at 15 minutes into the mash. I pulled a small amount and let reach room temp before testing. So when a recipe calls for say a mash pH of 5.3, is that measured hot or room temp? Edited: So a bit of research seems to indicate that target mash pH refers to hot samples, and that a .35...

Just brewed my first batch into the four gallon bucket. So far, so good.

I have a question using this spreadsheet. I am using flaked oats in my recipe and there is no place to enter that info in the grain bill section. How are others handling this? It estimated my mash ph at 5.32 but in reality it was 5.6.

Curious to see how the mosaic works for bittering.

Your problem is you let the fermentor get cold, which caused the yeast to go dormant. Typically, fermentation for ales occurs between 60-70 degrees, depending on the yeast of course. How did you let it get down to 40 degrees? You basically cold crashed it. What yeast did you use?

I would start by looking at your water profile.