This Table is Reserved Brew Session

OG 1.035 FG 1.006 ABV ~3.8%. Mashing with about 2 gallons of water. ~.5 of that is RO purified water and the rest is campden-treated tap water. Rest of my water is of the same ratio RO to tap, with perhaps a bit more tap if I need it. About 20 minutes in the temperature had fallen into the 140's, so I stirred and brought the heat up to around 151F. I'm torn since there's not much reason to create unfermentable sugars when the yeast can, in fact, consume them, but if this were a typical small beer, I'd definitely try to keep the bottom from falling out of the beer (FG wise). I guess mash temp doesn't matter much for this one, so I'm staying pretty low. Toward the end of the mash, I added heat to bring it slowly up to around 165F. Will let sit for a few additional minutes for mash out. Cooled the wort down to around 73F and pitched the entire smack pack (which was made on April 19th). Put the carboy into the slightly warmer of my closets with the hopes that it will easily stay about 70F. Mashing didn't go quite as well today. Undershot by a couple of points. The dryness of the finished product should balance that out. The sample I tried was only slightly sweet and noticeably bitter, so here's hoping it all comes together in the end. Might have a fairly bitter beer on my hands. I did throw in a pellet at the end for perhaps a little more of that fruity aroma. 9:55am 5/11/2019: Sometime during the night fermentation began. This beer isn't heavy on krausen fermentation, but it's already bubbling quite quickly. It's a low gravity beer, so I'm not sure how long it will even take to chew through the sugars. Temperature is around 75F. 11:27pm 5/11/2019: There's obviously some lag here, but the temp seemed to be around 76F when I checked it earlier today. Not much krausen, but additional degrees. 10:53am 5/12/2019: Fermentation has already died down. What little foam there was on top is now gone. Quick process for a low alcohol beer. Going somewhat conservative in terms of priming sugar. There's still the possibility that the yeast could gradually digest some of the remaining sugars (though there shouldn't be that many remaining). Bottled about 3.8 gallons of beer. At bottling, the beer is still pretty cloudy and an orange color. There's some solid fruity aroma coming from the hops. My gravity sample tastes light, slightly grainy, and certainly dry. It's reminiscent of a fruit drink. Assuming something doesn't go wrong in the bottle, this should be a good beer for summer.