God Gives Us the Victory IPA Brew Session

First runnings are 1.042. My efficiency ended up being lower than normal due to the crush of the oat malt, I suspect, so I added 12oz of DME to bump the points. My mash tun jacket worked very well, holding the temp much more consistently than it would have otherwise. The whirlpool temp settled out at 167F, so I set the 15 minute timer before starting to chill again. I added 20 minutes to the boil also, in order to get the final volume down a bit to increase points. Pitched one packet of Imperial yeast, Loki. Stall is about 10 hours to get slow, consistent bubbling. 11/12 - Regular bubbling but not forceful. Added 2oz of Bravo hops since I've read that Kveik yeasts finish quickly and I want to explore the possibility of biotransformation with this strain. 11/15 - I couldn't help myself and I took a sample. Lots of sulfur present but already dried out to 1.010, so nearly at terminal. It is extremely hazy and tastes mostly of grain, no hops. This might be a candidate for dumping but I'll hold the course and see what happens after the dry hopping. I put the heat wrap on this to try to finish the beer out and drive off the sulfur and it is bubbling regularly again, though not as much as during high krausen. 11/21 - Threw in the dry hops today and I added Mandarina Bavaria for the hell of it as I have it sitting around and I figured it would add some additional orange flavor with the Triumph. I will look to bottle this one on 11/25 or so. 11/25 - Bottled, pulled 1.007 on the pycnometer. Sample is very hoppy in aroma, fruity, and taste is somewhat vegetal. I think that this will mellow out to be a great beer. Thankfully the sulfur that I picked up earlier in the fermentation was blown off, presumably by the heat wrap; I took the temp a couple of times following the heat wrap and noticed that the wall of the fermentor was at 90F. How's that for the heat? The Loki yeast is almost like clay at the body of the fermentor, very sludgy. 11/30 - cracked a bottle and the hop flavor is very dense and the beer is incredibly hazy. It is carbed up enough but the flavor is a bit raw so it needs to age for a week or so.