prince william IPA Brew Session

Brewed 1/13 -154F mash temp. Added a small amount of RO (4-8oz?) to mashtun to hit target, and overshot, landing at 149F. -4.93 sparge pH -1.081/5.41 1st runnings -1.027/5.78 2nd runnings -1.009/6.22 final runnings -1.040/5.62 pre-boil *added 20 mL phos to BK to get pH in line. -1.053 O.G./5.01 post-boil. The brew itself was easy and straightforward. The fucked pH readings during the run off I think can be explained by switching vessels between mash in and sparge liquor. I used the usual HLT to heat water and mash in, while I already had all my sparge liquor in the BK, adjusted to spec. But after mashing in, I moved the liquor from the BK to the HLT, and I don't know if it was an issue of poor mixing or what, but my pH was 6.70 in the HLT. I suspect there was just enough water in the HLT to dilute, and perhaps I didn't take quite take all the liquor out of the HLT, and the heavier phos is at the bottom. Anyhow, the rest of the numbers came it alright. We'll see how she tastes. 1/19@1.022. Coming along nicely. 1/26@1.010. Kegged with dry hops. Big apricot and mango leather flavors. Excited for this one. 2/16. Tapped a couple weeks ago. Golden with a faint orange tint, white foam. Persistent light haze. Light candy sweetness and subtle fruit leather aromas Medium-light bodied, forward bitterness that recedes, leaving flavorful, but not overwhelming malt and invert on the palate. A bit minerally. Slight sweet and smooth finish. Invert spars with the hop flavor a bit. This took a while to come around, and had some obvious process issues on brew day. I think I would like this beer fermented with another british yeast, fuller's or timothy taylor's.