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Mashed at 155 for 60 minutes using a Thermapen that I'm confident in. OG was around 1.065 (I'm at work, my notes are at home). Some more info: I've done this recipe two other times before, a few years ago. I did them back to back because I wanted to add some cocoa nibs to the second batch...

yeah, I forgot to mention, it does not taste good at all. i'm not sure how to describe it. too thick and sweet i guess.

10.25 lbs two row 1.25 lbs munich 1 lb crystal 40 .75 lb chocolate 350srm .5 lb black patent 500 srm pitched a starter of imperial darkness, fermented at 66-69 F it stopped at 1.020. I gave it a swirl, bumped the heat up, gave it some more time and it's not budging. is there anything I can...

Thanks for the input. I will definitely keep it in mind next time. I brewed this on Friday and went ahead with what I had so hopefully it turns out fine. I've never had my tap water tested. I know it has a ton of chlorine in it. I've just skipped that headache and started from a blank slate...

Does anyone see problems with this? This is very different from any other way I've treated my brewing water. I'm using baking soda AND pickling lime to keep the sodium levels and calcium levels in check and all the sulphate is coming from Epsom salt. I've never done either of those before and...

In the winter (Ohio) I find that I lose a few too many degrees if I don't put a fleece blanket on top. It's probably fine in the summer, but now I just do it every time as a habit.

I put fleece blankets under and on top. I cut a circle of Styrofoam and sealed in a slow cooker liner and did that for a few batches but it seemed like it was more trouble than it was worth.

I stand corrected. After some googling it appears I was assuming wrong. I haven't used S-04 in a while so maybe the taste I'm remembering was something else.

To clarify, I've used the Fuller's strain serveral times, not specifically the Wyeast version. I think I've used S-04, WLP002, and Imperial Pub. Same background taste in all of them.

I agree it has a pretty distinct taste that I don't know if I'm a big fan of yet. I've made a nut brown, a porter, and most recently, an ESB with it and they have all had the same distinct taste. In my opinion it has worked best in the ESB. I don't think I would want that taste in an IPA.

I'm divorced and I didn't realize a hell like that existed until I went through it. Hopefully you reconcile. No one deserves that kind of pain. Don't give up on your kids without a fight though. I see too many guys just assume they won't get any custody of their kids when in reality you can...

Personally, I would save as much of the yeast as I could into a mason jar or jars so you could keep them in the fridge. I've pitched slurry from that yeast after making a mocktoberfest into a blonde and it seemed to work out fine.

I just put your numbers into brewersfriend and it looks like you'll be just short, which means you are fine. As far as what to do now, a few days isn't going to effect the yeast that much so brew today or brew in 2-3 days, it's not going to matter much. My standard practice is make my...

I started with a single pipe IC and then made a CFC. It worked ok but not as good as I had hoped and I ran cleaner through it forever after using it because you can't see in there to make sure you get all the potential nastiness out of there. THen you have to run water through it for a while...

Are you using tap water? It could be chlorine. I had that problem with my first 3 brews and switched to spring water and then distilled water with additions and never tasted it again.

I run water just to rinse immediately after the keg kicks. If I don't have time, then I run oxiclean free through it and then rinse. Then starsan before the next keg gets hooked up.

Overly paranoid :) I've never had a stuck sparge. Well, except when I forgot to put my filter braid in the MT... different story.

Crush is definitely your main culprit. I used to get 60-70% until I started double crushing at my LHBS and now I get 80-85%. I fly sparge and I set the flow rate to last for 45-60 minutes. I wonder if that might contribute a bit as well.

Just read your whole saga. Glad you're back to making stuff you like! One question though, and maybe I missed it, but how was this not a problem before your new equipment?

If you dry hopped, it may have been getting clogged with hop debris. I usually put a nylon hop bag over the end with a rubber band to filter out the hops. Not only did the siphon clog on me a few times, but I transferred too much hop debris to the keg and clogged the dip tube. So watch out...