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Notes 12-30-14 Preboil gravity 12-30-14 was1.064. Post boil gravity was 1.070. 1-3-15: dry hopped at 1.022 gravity. Did not add co2. Significant suspended particles still in wort. Did not drop traub, but will drop before second dry hop. 1-6-15: dropped Traub. Dry hopped. Gravity fermops was 1.010 and blickman was 1.014. Still substantial suspended particles. General Notes: Using whirlpoot hopping, Cascade and Centennial go in whirlpool at 170+ for 30 minutes. Cascade and Centennial go in 2nd whirlpool at 170 for 15 minutes. Fermentation.Ferment in freezer at 66 degrees until gravity is 1.024, then raise to 70 degrees. [Note: check after 2 days]. Move to secondary and add 1st dry hops. After 3 days, move to tertiary fermenter, and add 2nd dry hops for a 3 day period. During secondary hopping period, check gravity daily, to confirm final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days. If final gravity not reached, move to fifth fermenter and let ferment at 70 degrees until final gravity reached. Upon reaching of FG, return to Logan’s freezer and crash cool to ~40 degrees for one week, then bottle. Store bottled beer in a 60-70 degree, dark place for 3 weeks.