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Thank you! - I appreciate the help.

That's a pretty high PH - but then again depending on the fermentables (which add acidity) it should bring it down. I am seeing that brewers like to see 5.2 to 5.5 in PH for optimal brewing. So, I'd check your ph while mashing to see what it comes down to. The sodium, calcium and other bits...

In the stickies I've read here, it seems that for every pound of grain, I am adding 1-1.25 quarts of water. Got it. Then, I am sparging with 1/2 gallon of water per pound of grain, Got it. Why then, does every recipe I find - not follow that rule at all - or am I misunderstanding? I...

Thank you for the feedback!

It was in the conical fermenter for about a day before this happened. An american brown ale. It was bubbling about once a second out of the "S" air lock. Now for the last 24 hours, no activity.

Is this batch toast? The temperature of the fermenter was stuck at nearly 80 degrees for an entire day. It is just now getting back down to 70, but there is nothing coming out of the air-lock.....it seems dead? Thanks!