Brewed 1/3/21
Mashed around 151*, pH was a bit high around 5.4, but I ran out of LA. Used about 1/4 cup of lemon juice and this got the pH down to 5.05 during the boil - keep an eye out for any flavors from that. Pitched two week old Imperial Juice from Rob/Jailbreak at around 70* - still hadn't taken off after 12 hours and the temp was down to about 64*.
OG = 1.066-67
Slow to start, took about 36-48 hours. Never had a huge, vigorous krausen like most LAIII. Moved it upstairs around 48 hours to bump up from ant 64*. Added bio dry hop of 1.5oz Mosaic, 1.5 oz Nelson, 1oz Citra. Overnight jumped up to 76*, moved back downstairs and got it down to 74* quickly.
Kegged 1/13
FG 1.017
ABV 6.8%
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