This Table is Reserved Brew Session

OG 1.039 FG 1.009 ~3.94% ABV. 76% Apparent attenuation. Second brew of this beer. Going to throw in a bit more hops. My smack pack is also ~3 months old. Hopefully the low ABV makes up for that. Mashing with about 2.4 gallons of water. A bit more than half a gallon is distilled and the rest is campden-treated tap water. I have a rinsing pot of 1.5 gallons of additional water. ~.25 gallons of that is distilled, the rest is treated tap water. Overshot my mash-in temp, so I had to add a bunch of distilled water to bring it back down to a little under 152F. Had to add heat a couple of times during the mash to get it up around 151-152F. At the end of the hour mash, I heated it up to ~158F for a few additional minutes. Bumped the heat up to 165 and will let sit for 10 minutes before draining. As the grains drained, I poured some of my heated sparge water over the bag to wash more of the sugars into the pot. Added some Irish Moss towards the end of the boil. The last beer turned out pretty clear, so I assume this will only make it more so. I tossed in 2 partial pellets during chilling, when the temperature was under 100F. I then threw in 3 more partial pellets right before pitching. Cooled the wort down to 74F, pitched all the yeast I could from the pack, and put it in a closet that I hope will stay in the 70's. We're going through a seasonal change right now, so temps are up and down, but 70 doesn't seem like it will be that hard to hit. 9:15pm 9/4/2019: There's clear stratification within the carboy, but not a lot of airlock activity just yet. Temp is holding right around 74F. 9:51am 9/5/2019: Fermentation is definitely going. Temperature is up around 76F. There's some stuff on top of the liquid, but it looks a little weird to be typical krausen. Maybe hops? Bottled about 3.8-3.9 gallons of this beer. Repeating the same amount of priming sugar from the last time I brewed it.