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31July14- topped off the wort to 5.15-ish gallons to achieve target OG. Pitched the yeast @70F (smack-pack) after 24+ hours of allowing it to grow in package. As of now it has a nice balanced taste with a definite bitter back end bite to it. Will consider dry hopping with a fruity hop...? 10AUG14- Dropped the trub out of the bottom of conical and added 1 oz of citra whole cone for the dry-hop. wort has been fermenting at around 73-75. Will bottle in a week. Bottled on 25Aug2014 and am now drinking for the first time after only one day of cold crash fridge conditioning on 04Sep2014. A little slick and has some cloying sweetness on the tongue unfortunately, could have used lower ferment temps. The nose boasts a damn delicious smelling aroma (Fruity, pronounced hops, belgian spice) that leaves you wanting to just keep smelling it. Taste is pronounced citrus/stone fruit notes from the hops up front that then finish into a bitter finish with definite belgian character spice and flavor that balances the sweetness. However, as much as I love this beer, something is off. It could be improved greatly on the finishing side. (bigger yeast pitch? lower ferment temp?? Overall, it is very easy drinking (dangerously so for a 6% brew) belgian IPA. Caution, it will destroy your palate with bitterness. I'd consider revising the hop schedule for future versions to lower bitterness to about 60 IBUs.