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Yeast starter was made using 1/2 cup harvested Hothead from the El Dorado SMaSH. Might be too much slurry, reading about kveik, it likes to be underpitched. Brewday started around 9am, water was in the kettles and started the fires. Looking at the Cordova grain while we were milling it looks to be very clean. You can tell the grain came from a smaller malter because of the care he took while cleaning the grain. I didnt notice any sticks other debris in the grain. Tastes comparible to Marris Otter. Mashing started at 162F and settled down to 152-154F with the HERMS unit running at 152-154F. Added 30mL of 10% phosphoric acid to adjust the pH from 5.5 to get around to 5.2. We overlooked the amount we needed to get the pH where we needed it and would have needed 200mL of acid. Going to use Acidulated Malt probably from now on as we can get some when we get the grains. Mashing went for 60 mins and with about 20-min temp rise to 168-170F we were ready to sparge. Kept the HLT around 180F again which worked really well to keep us right around 170F in the Mash. Filled up the boil kettle to right around 22 gallon mark and got to boiling. Added the boil salts, fermcap and the 3 oz of Warrior hops for 60 min boil. Added the yeast nutrient and whirlflock at 15 mins left in the boil. At the end of the boil we cooled the wort down to 177F and added the 6 oz of Mosaic and 6 oz of Cascade. Hooked up the chiller and went to the fermenter around 100F, temp dropped in the fermenter to around 95F. Used a bottle of O2 then pulled off the harvester to get rid of the diffusion stone and hop particles. Yeast and clarity ferm dumped in and stirred then the Tilt went in. Fermentation took off within 1.5-2 hours. The damn safety valve on the fermenter was stuck open again. Im not sure how that is happening as I checked it and cleaned it before adding the wort. I opened the chamber door around hour 3 in the fermenter and heard a whistling sound which was CO2 escaping rapidly from the safety valve. Got the valve reset and the blowoff hose took off like mad! Fermentation temp was sitting at 99F on the Ranco which rose up to max temp of 101F on the Ranco and 103F on the Tilt. Let the beer sit undisturbed until Wednesday night when I pulled off the havester to clean it and check gravity. Gravity came in at 1.014 with the temp at 86F(gravity was corrected for the temp). Going to let the beer sit and try to get as much yeast out as I can before the big dry hop schedule. Dry hopped on 6/20. Changed the dry hop amount and used all the Amarillo hops 8oz and only 4oz of the Centennial. Rest of the hop amounts were the same. Started pulling hops off on 6/24. It seems like there is a pressure difference between the yeast harvester and the conical. Harvester really should have a blowoff port to equalize the pressure. Been pulling off hops for the last 4 days. Should be getting close to having clear beer. Gelatin will be added later this week followed by kegging. Set Coolbot to 36F for the cold crash. Gelatin added on 6/29 at 45F. Used 3/4c RO water with three 1/2 tsp of gelatin. Dissolved gelatin and added to the mason jar to sous vide bath at 150F. Held temp for about 30 mins then pulled and added to the fermenter. Gently stirred the beer just to get the gelatin mixed up then purged deadspace with CO2 and sealed back up. Pulled off a sample to check for clarity, beer was totally clear on July 1st. Beer will be kegged on the 2nd.