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I started with my original recipe and made adjustments, honestly, in part based on what I need to use up and that made sense in here. I have a Brett var Lambicus that’s a bit old. 15% viability left. I won’t use it per my original plan and will throw it in here instead, likely giving a little fruity and maybe cherry kick. 2020-11-14: Brew Day. I used the mash salts as called for. I looked at the mash pH during mash-in and found it at 5.3. Using my prefered BW Model, it called for 0.6ml of 88% lactic acid. That is too small for me to worry about today. We are in range. 2020-11-15: Bubbling, inch of loose krausen. 68.2°F and I would like it warmer so I picked it up and sat it on the sink/table. 2020-11-16: Good bubbling continues with temp at 73.6°F -a bit high. I will lower the room temp a couple of degrees. 2020-11-17: Back down to 69°F - that's better. Bubbling has seriously slowed and krausen mostly dropped. I will leave it like this for a bit, especially since I added the Brettanomyces yeast as well. 2020-11-18: Temp steady and bubbling nearly ceased. Refractometer reads 6.2 Brix resulting in SG of 1.014. I can't drink anyway due to taking antibiotic, so I think this can improve with some again. Will let it sit warm for a spell before dropping temp a little. Could rack off trub at anytime if I want. (Taste is good with hints of smoke and rustic malty flavors without being roasty.) 2020-11-21: No bubbling. Temp at 70°F. Refractometer reads 6.0 Brix for SG of 1.012. Racking to secondary. Flavor is good. No harm done in the recipe changes. 2020-11-23: Temp down to 66°F but I lowered the ambient room temp to 62 today so expect this to drop. 2020-11-29: Ambient room temp moved back up to 68°F for the bitter I brewed yesterday so after a week of being lower, the carboy temp is up to 64.4°F. 2020-12-05: Temp has dropped to 63.4°F. 2020-12-19: Added 2.3oz piece of charred local red oak to carboy. No splash. temp at 69.2°F, but I have moved the ambient temp down to 64°F and will move the carboy to the floor for extended aging.Pulled a sample and measured 5.8 Brix or 1.011 - dropped another point. 2021-01-07: I moved the carboy up onto the sink/table for racking and the temp has risen to 63℉. Keg #6 is being sanitised with StarSan in preparation for transfer. 2021-01-09: Refractometer reads a high 5.8 Brix which is still 1.011 for the FG. Temp in carboy is 65℉ as it is up on the sink/table. Going to rack to that keg #6.