9/15/07 - I had some trouble chilling the wort down to pitching temps (tap water was 80 degrees) which I think contributed to the flavor and aroma hop character being somewhat absent from the fermenting wort.

9/17/07 - Added dry hops, 1.5 oz Chinook to primary at 24 hours after pitching yeast.

9/25/07 - Transferred to secondary, tastes of alcohol and strong (but not overpowering) Chinook flavors.  I'm sure 3+ weeks in the secondary will mellow out the hops and let the malts come through. Color was a bit more orange than the real AB.  I have read that adding some crushed beano tablets can help bring the FG down a bit (Wikipedia Link) so I think I'm going to give this a shot, to squeeze a bit more alcohol out of the batch and get a more reasonable FG. 

9/29/07 - Took a gravity reading and sampled some with my new beer thief, the beano dropped it a few more points and the dry hop flavoring is already dying down.  The stuff is good though, real good.  I could drink the rest of the batch warm and uncarbed for all I care. 

10/8/07 - Transferred into a corny keg to further condition before carbonating.  There was a very fine sediment left at the bottom of the seconday, probably from dry hopping. Will take one last gravity reading when I hook up the gas to force carb the keg. 

12/7/07 - Poured last glass, had a bit of sediment at the bottom, perhaps from dry hopping.