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Due to a work situation coming up, the mash ended up being about 2.25 hours, averaging around 147 until mash out 1.049 OG! Yeast starter: 1200 ml untreated tap water, combined with 120g pale DME and one packet of Imperial Harvest yeast, run at room temp on stir plate for approximately 7 hours. Clear head/krausen visible for most of time on stir plate, and fairly high prior to pitch. Wort was cooled to around 60, then auto-siphoned through fine mesh into the carboy, after which yeast starter was pitched around 4:15 pm on 3/18/20. Full carboy with blow-off tube placed in chest freezer set to 50. Visible fermentation noticed at 9:00 am 3/19. No signs of fermentation visible on 4/3, roughly two weeks after fermentation began, so temp increased to 60 for a pseudo-diacetyl rest Went to add gelatin finings and cold crash on 4/6, but fermentation was still visible so held off. Moved temp to 59 because it was sitting at 61 when I first checked it Added gelatin and cold crashed for 48 hours prior to kegging on 4/12 Kegged 4/14 FG 1.01!! One of the best beers I’ve ever brewed, it was a huge hit. Gentle aroma of herbal hops but mostly malt, extremely clean taste that was very satisfying with a medium moutfeel. Appearance was crystal clear after a settling a bit.