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8/25/2022 - OG 1.044 Before mash, I added 5.67gal instead of 6.67 gal in order to better fit in the kettle, and later added the extra gallon. Turned on burner and the water was at 80 deg at 1:10pm Water reached 158 deg at 1:35pm Added grain bag at 1:35pm and the water temperature actually went up to 162 deg, probably because it mixed the stagnant water around the probe. Turned the burner off and the temp went down to 156 deg by 1:45pm. At 1:57pm We turned the burner back on to try to keep the temperature at 156, deg, but it was actually supposed to stay at 147.9 deg once the grain went in. After noticing I was targeting the wrong temperature, we turned the burner off and let it get down to the appropriate 147 deg. At 3pm, we began to aim to heat it up to 168 deg for the last 10 minutes of the steep as directed. We turned the burner on at 3pm and accidentally allowed it to get up to 190 deg with the grain still in, we immediately took the bag out after seeing this. Took grain out at 3:16pm at a temperature of 185 deg. Began trying to heat up to a boil at 3:16pm Began boil at 3:33pm and added 0.66oz of Cascade Hops We had one or two boil overs so we lost a bit of water At 4:23 (t=50min) we added 0.33oz more of Cascade hops At 4:33pm (t=60min) we turned off the burner and immersed the chiller By 5:26pm it cooled to 80 deg. I put it in the fridge for a bit but it really didn't cool down, so I put the yeast in when the temperature was 80 deg even though the label said max of 77. Final volume that went into the fermenter was about 4 gallons. I would have added more water but the gravity was already lower than we intended. OG: 1.044 but it was supposed to be 1.051. Thankfully it did still fall in the expected range of 1.042 and 1.055. I put the fermenter into the large fridge and set the temperature controller to 66 deg. The recipe calls for 67 deg but the controller has a bit of a dead zone. Plan to let sit for 7 days, then add the rest of the hops and the vanilla extract. Boil Temp vs Time: 1:35pm - 158 deg F 1:40pm - 161 1:45pm - 156 1:55pm - 153 1:57pm - 161 2:13pm - 148 2:24pm - 146 2:36pm - 145 2:48pm - 151 2:57pm - 158 3:11pm - 190 3:16pm - 185 3:33pm - 212 4:23pm - 212 4:33pm - 212 On day 7, I added in about 0.45tsp of vanilla extract and swirled gently using my sanitized graduated cylinder. I also added in a (visually rationed) 0.33oz of Cascade Hops to the fermentor and gently stirred some more. I sprayed the lid and the seal down with star san and I put it back on the fermentor and put back in the fridge. On day 14 (Thursday 9/8), FG was 1.010. I transferred 10 bottles worth of beer from the fermentor into bottles that went into 6 pack holders and into the fridge set to 38 deg F. I also put 5 priming sugar tablets into the bottles before filling so they can carbonate over two weeks. I then cleaned and sanitized and set up the kegging system and made sure it wouldn't give any problems. I filled the remaining 3 gallons of beer into the keg and connected the CO2 cylinder. I set the equilibrium pressure to 45 psi and intend to let it sit in the 38 deg F fridge for 24 hours, then I lowered down to serving pressure of 11psi (Friday 9/9). I tried a sample of it after lowering to serving pressure and at first it was a strictly milky creamy foam, but settled out to create about half the pouring volume worth of visible liquid. Allowing it to sit for about 10 minutes significantly cut down the foam head and magically beer appeared. The plan is to then serve from the keg over ice that'll sit in my igloo cooler during dye day super the following afternoon (9/10). OG: 1.044 FG: 1.010 ABV: 4.5%