Nice to hear it's progressing well.
As for mine, after adding the demerera sugar, enzyme and yeast nutrient, it got down to 1.010 (from an adjusted OG of ~1.090)! Sitting in secondary until I get a free keg.
Ales From The Crypt Brewing
Kegged: Oatmeal Stout, Pumpkin Ale
Fermenting: Smoked pepper porter
Tasting notes: aroma is very much of honey and peach. tastes extremely crisp, slight maltiness up front, finishes very dry and crisp. I think it's a great session beer. it finished at 1.017 but it tastes like a beer that finished at like 1.006
definitely would've planned for at least a 2 hour mash. sadly i think it might be a good idea to add at least a pound of barley to make up for the lack of enzymes. otherwise i think it came out pretty good. would've also made it a bit higher of a gravity so that maybe there was a little more to it.