Brevity is Brew Session

1/4 crushed Campden tab; .1oz Calcium Chloride in Initial Strike Water Step Mash! Mashed in w 10.5 qt at 135.2F; Initial Mash Temp 124.4F Added 7.5 qt at Boiling; Overshot to 161F, Added Tap water to bring down to 154F Stirred 15 minutes into mash; Temp down to 146F (overcorrected) Mash end temp at 147F; Vorlauffed 4 Quarts and Ran off 3 gallons at 1.060 Cold Sparge w/3.5 Gallons; Second Runnings @ 1.031 Started boil w/ 6.5 Gallons at 1.031; Added .5# of Pilsen DME to make up for low efficiency (Was only single crushed at Keystone) Didn't whirlpool or Siphon, but did stop pouring before most of the trub; OG into the fermenter was 1.042 Oxygenated for 40 seconds w/new oxygenation kit and oxygen cylinder pitched one can of Imperial Whiteout, didn't get all the yeast out - should have inverted the can for a while. Good activity in airlock in a couple of hours --- 4/26/17 --- Sampled, gravity around 1.02x, tasted like fruit loops --- 4/28/17 --- Sampled again, gravity down to around 1.01x, fruit loops sugary-ness is gone, nice citrusy spicy flavor remaining; probably ready to keg whenever --- 5/5/17 --- Kegged at 30 PSI with intermittent agitation for ~30 minutes then dropped to 10 psi