Used 8g water ( 0.25 more than recommended )
exactly 5 gallons into the fermenter -- I'll probably get 4.5 into keg

Made extra efforts to stir in the grain. great creaming mash. then stirred again after at 45 minutes before mashing out at 168 but just for a few minutes. so stil probably got 66-68% which is ok given the 14lb grain bill. but hardly worth the effort. Next batch I'm gonna make efforts to simplify mash day. No extra stirs, no pre heating sparge water.

Whirlpooled 170-180 -- I used the heat to keep it at 172 but that wound up over shooting because all the heat collecting on the bottom. I'd rather let it free fall from there

Pitched Imperial Juice 200B cells Sun 2-24-19 at 68F. Very active ferm in the morning. Still raging the night of day 1.

2-26 Day 2: Dry hopped 1oz citra and 1oz mosaic. Bubbling slowed way down, just a typical amount of bubbling, SG = 1.032. High krausen -- still at least a full gallon away from going out the blow off tube, so even at a high gravity beer, probably not gonna be an issue in my bucket.

2-28 Day 4 SG 1.026, uh oh

3-1 Day 6 SG1.024 Added 3.5 oz mosaic and 1oz of cryo equinot.
Raised temp to 72, still bubbling.

3-5 - Cold crashed in kegerator down to 32,
3-7 trans to keg. closed transfer into a keg with dip tube, no keg hops. FG 1.014

seemed to really lack aroma going into keg... I really considered opening the keg and dry hopping loose in another keg. on second tasting the next day, I think its got enough of that bite and fruitiness, it'll work.