Centennial Mosaic IPA Brew Session

Did mixed batch and fly sparge (took nearly 1.25 hours total). vorlaufed, and drained about 1 gal of first runnings to kettle, added back a gallon of 180F water to mash tun, mixed grains and let sit for 15 mins. Vorlaufed, and fly sparged with remaining approx. 4 gals of sparge water for nearly an hour. Used Nottingham (had been washed twice; most recently about 4 months ago) without starter. Fermentation started approximately 24 hours after pitching and holding for 24-48 hours at around 70-68F. 1.060 OG before adding .5 lbs sugar after fermentation was well underway to bring to equivalent of calculated 1.064 OG. Should end up at about 7.1% - 7.6% ABV if ends around 1.010 - 1.006 FG, respectively. Warm weather during fermentation led to fermentation temps around 70-71F after the first day or so through remaining first week. cooled to 68F for remaining time in fermenter. Smells like juicy fruit gum and tropical fruit as ferments. Added AE after 1.5 weeks to start back up. Still slowly fermenting after 3.5 weeks. Stayed in basement averaging 70F temps.Left in fermentation bucket rather than racking to secondary to "age" for a few weeks at 70F temp before adding dry hops withoutmuslin bag when down to 1.010. Very slow fermentation. Cold crashed night before bottling. Extremely cloudy at bottling. looks like apple cider. One month in the bottles and still waiting for this to clear. Very cloudy even after weeks in the fridge after a couple weeks at fermentation temps in the bottles. 2.5 months after bottling, even when cold bottle conditioned, this remains cloudy. tastes great though!