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Not sure if anyone else asked. How are you taking your reading? Hydrometer or refractometer?

Finally racked 15 gallons to kegs. Ended up at 1.029. 10.9%... I pitched the yeast cake from those on the one that I'm trying to get to 20% and it's bubbling again... Smells and tastes good from the sample I've taken!

I had 3 lbs of it hanging around... figured "hell, why not?"... haha... It's been in primary for about a month now and I'll probably keg it soon and let it age for 3-6 months and see how it turns out.... I'll update when it's finally done!

I had actually pitched the WLP099 when it was around 1.040 and it only got down to 1.030... Ah well... doesn't seem like I did anything obviously wrong... controlled fermentation at 67 for about 2 weeks and raised it to about 70-71... Kinda kicking a dead horse at this point.... haha

Yea, I wanted to max out my system just to see what I could do... had a water to grain ratio of 1.2... I could probably lower it to 1 and fit in another couple of lbs

Just in case you wanted to see what a 37.5 gal mash tun looks like with about 100 lbs of grain in it looks like on a homebrew system... lol

I actually set aside 5 gallons of the imperial stout and added 4.5 lbs of dextrose to it... so OG on that would be 1.159.... It's gotten down to 1.050 and stalled. When I take the yeast cake from the other 15 gallons, I might just pitch that into the monster batch and see if it does...

Porter gravity was 1.075... ended at 1.017, which was 3pts higher than expected, but not 10-12. Porter sat in primary for about 17-18 days before being moved to kegs to sit for another month. This was a 20 gallon batch of each. I used 2 WLP090 packs, each with their own 2L 1.060 starter...

Mash temp was 152-153... I figured the WLP099 would have chewed up anything thrown at it.

I've been home brewing for about 4 years now and I haven't run into too many issues with attenuation (fortunately), but I recently brewed 2 imperial stouts. The first did not attenuate as much as I wanted so I reformulated for additional base malt to be added, thinking that I may have had too...

Always down for a new brewstand

I always leave the black cap on and use a rubber band to hold the racking cane a couple inches from the bottle until it's time to, gently, tip the carboy over to get the rest of the delicious nectar... Never had a problem with it getting stuck or sucking up the trub.

I have been brewing beer for about a year and a half, and I've gotten the hang of it pretty well (thanks to this site and all the lurking I do). I recently brewed 10 gallons of an Oktoberfest recipe I designed in Beersmith. I have hit about 71% efficiency on my brews, but on this particular...