Mashed 60 mins at 150

Short 5 min boil before covering with Saran wrap, purged headspace w. CO2, pre-acidified w lactic acid to 4.37 and pitched 32 oz of GoodBelly Mango probiotic drink (L. Pantarum), no hops!

Tested PH after 32 hours = 3.37, proceeded with 60 min boil. 

Hop stand @ 150 for 20 mins with 5 oz of Citra, 4 oz of Mosaic

Reused a Imperial Organic Yeast cake of 024 Dry Hop. 

Ferment at 68 for 4 days and raised to 72 for 17 days. 

Fermentation took off quickly but died after a week @ 1.020 (ph inhibited attenuation?).  Added yeast energizer to help the yeast along and two days later gravity dropped 2 points. 

After almost a week stuck around 1.018 I created a half some, half acid (this beer) starter with 5g of EC1118 champagne yeast. My guess is that the low ph environment is shocking the initial pitch so I'm using a more ph tolerant strain to eek out the last few points. 

10-21-16 - gravity reading is 1.0155 champagne yeast is dropping it a few more points but I'm afraid this beer won't be ready for Halloween. 

10-28-16 - After reaching 1.0145 I cold crashed and used gelatin to clarify the beer at 35 degrees for 24 hours. On the 28th I transferred over to kegs with 6.5 oz of dry hops in each keg:

- 3 oz Mosaic

-1.5 oz Simcoe

- 1 oz Equinox

- 1 oz Galaxy

One keg I will keep leave in the keg at serving temps and one I will let warm up to 70 and hold there for 7 days before moving off the dry hops. I'm interested in seeing which dry hop character I prefer  

Very murky clarity even with the gelatin finings, taste is very citrus fruity and only slightly tart with a wheaty bready fullness. Overall pretty happy with this, dry hops will only help more!