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I'm brewing the original recipe....still up in the air whether I want to use WLP007 or 1318....also wish my spunding valve was in so I could ferment under pressure but I want to enter this into a comp which means I have to brew this weekend.

I'll IM you. Don't want to clutter up your post.

Interested in the Dual body regulator. How much shipped to 80919?

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OP, any results on your brew yet?

If it was right after you pitched the yeast and not, say 12 hours later, you're perfectly fine to trust the reading. The yeast haven't started doing their work yet and they won't affect the hydrometer.

Another thing to consider, as it happened to me, is mash-out. I was nailing my mash temps, but always over attenuating. Turns out that as i was running off conversion was still happening which gave me more fermentables, thus a lower FG. I started doing a ghetto mash-out (starting the burner...

Like stated above, mash pH is the real concern. If this machine can alter your water to hit a specific pH so that when you add your grist it will hit a certain mash pH, that is great. Although, to me, I think using RO water or knowing your household water in conjunction with Bru'n Water is...

Does Vienna kill head? I didn't know that.

A clear sign will be if you see a small krausen form on the top surface of the beer inside the bottle. If this happens, you're hosed.

I think you were thinking of lactose sugar...don't sweat it.

I think you're right...should only add a handful of points. I just wonder if they added the sugar into the bottling bucket first and then racked the beer on top of it and before it could mix into solution, they pulled the sample from the spigot. I suppose that could give them a higher reading...

Priming sugar is fermentable...this is how the beers get carb'd..unlike fermentation where you allow the co2 to escape, you add a calculated amount of sugar and seal the bottles to hold in the co2 which gives the beer carbonation.

I'm pretty sure this is where you goofed. You added the priming sugar and then pulled the sample....I'd keep an eye on them...crack one after 4 or 5 days and see where the carbonation is....but more than likely you're okay.

When did the temp drop from 65 to 60? If it was after a week, that wouldn't be an issue because fermentation would have been complete at day 3 or 4....I am wondering if you maybe took the beer sample after you added the priming sugar?

How did you take the FG reading? Did you use a hydrometer or a refractometer? If you used a refractometer, it isn't going to give you an accurate reading with alcohol present.

So, been in the keg for about a week now. Not sure if the honey had an effect on it, but I think next time I might add some flaked barley to give it better head/head retention, I get almost none...and it isn't cleanliness of my beer glasses....

I am in Colorado Springs....but wondering if you are willing to ship? I am pretty lazy/busy.

Just sent this recipe to the keg on Saturday. Only alteration to the original recipe was the sub of Vienna for Melanoiden Malt

They definitely incorporated. I don't use Beersmith or Brewer's Friend, but I am betting, based on what you've said, that they discriminate between sugars extracted from the mash and sugars added during the boil.