Well, we've got lots to talk about lately, surrounding mash efficiency and assumptions in calculations. To that end, we'll start with the last brew #29.
We had some weird issues with fermentation, in that neither produced a krausen. The environment was 55°F, which is obviously out of optimal range but still high enough to get the yeast going. Sure enough, there was airlock activity, but the lack of a krausen had us concerned that maybe something besides the yeast had taken a hold. Still, we saw no pellicle that would indicate infection. Hmm...