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It's up to you, honestly. I probably had something skewed in the spreadsheet because my pH was way low. It seemed to cooperate for my last brew but who knows. In the end, it is your beer and you know your system and processes best. As long as the additions are close, I'm sure it will turn out...

It's hard to say but plugging your salt additions in for my equipment profile and batch size skews it by a lot. Is that the amount added to the batch or just the mash? It seems like way too much. See below. I'm too lazy to get a real screen grab. I am still figuring out this spreadsheet...

Bru'n water works best on PC since it's designed to be used with Excel. It takes some poking around but I've found it to be pretty intuitive once you get used to it. You can put in that you're diluting your tap water by 100% with RO water and then add your grain bill and target style. You'll...

Mine was primed to about 2.3 volumes. I'm not sure what that translates to in keg pressure but I feel it's just about right for a stout.

Take a gravity reading, you might be close to FG and not know it

I've never done 10 gallon batches but I feel like I've read that 1 is enough if you rehydrate it before pitching. Don't quote me on that though.

I was about 6.5 preboil and 5.5 post according to my notes. I don't know how accurate that is though.

I still have a case and a half left of this from Thanksgiving. It keeps getting smoother and better.

Y'all, this is only 2 weeks in the bottle and it's so delicious. I'm going to add this to my rotation for next winter too. The lactose balances the bitterness from the roasted barley very well. There are tasty coffee and chocolate notes in the finish. I do enjoy a good stout and this is very good.

So I got this done today. It's about 40 degrees outside today so that was fun. Had to mash inside and then crank the burner way up outside just to get a boil. Even with all that fun, it's in the fermenter. Pictures show the color before boiling as well as foam color before hot break. This...

I'm following the OP. I don't have much experience so I'm seeing if I can follow a recipe well and hit the numbers. Last time I did well with the lemon summer blonde and it's delicious! If I tweak it later, I'll at least know where I started

I'm brewing this tomorrow morning and am pretty excited to see how it turns out! Based on what I've read, this will be delicious.

This seriously keeps getting better. It's much smoother now with a fantastic head on it. The pictures don't do it justice but the color is golden yellow with a very slight haze. It's flavor is light leading into a slightly dry finish that hints at the lemon flavor. I want to make sure everyone...

If I remember correctly, somewhere in this thread one person used the lemon fruit in the secondary and it added a flavor they didn't enjoy. My recommendation would be to do this to a portion of the bottles then scale it up to do all of then next time if you enjoy it. Experimenting is fun and...

Tasting this today after a week in the bottle. I can't help myself, this bottle was only half full anyway as it was last on bottling day. Since the yeast isn't fully done working and just 24 hours in the fridge, there's a slight yeasty flavor but the beer is surprisingly pleasant. Lemon is...

I brewed this yesterday. The only change to the recipe based on others responses was 1.25 oz. of zested organic lemon (using a microplane). I'll try to update with how it turns out but it's bubbling away in the basement now.