I brewed this last night, we hit the Starting Gravity head on at 1.069. I am extremely happy with my brew day, all the process improvements (ball valve on hot liquor tank, ball valve on the marsh pump, using the pump to avoid most lifting and better whirl pool technique/timing before running through the cfc chiller) went without a hitch! We hit our mash temps at 152, mash out at 168\169 and sparge at 168. The color on the wort looked great also!
No one responded before but I am wondering how it would be just to dry hop in the keg (only ) to save a racking to secondary step?