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Notes

mash temp was 64.2 according to temp controller probe. Initially temp 68.9 and sat at this for about 5 mins before I decided it was too hot. added cold and stirred and ended up with 62 degrees - but quickly rose to 64+. Possibly the initial reading was misleading. Suggest in future: setting mash, leaving for a few minutes - thorough restir before taking temp reading (and use thermometer as a back up to electronic probe. OG 1051 (added about 500g dextrose to finish off the bag!) Cooled the wort down to about 82 degrees by recirculating through heat exchanger before adding steeping hops. Wort in the FV was 24.9 degrees when yeast pitched. Programmed cooler to stay between 18.3 and 19 degrees for controlled fermentation. So, fermentation running slower than anticipated - but not to be unexpected for a temp controlled process. At Saturday (4th day following brew) there was still a thick yeast head - but gravity appeared to be 1016 or thereabouts. Switched off heat control to allow a quicker and fuller conclusion and asked Charlotte to put the chill on Sunday morning.