Thanks for the killer recipe!! I was checking the carbonation last night for our Halloween party this coming Saturday and it was amazing! I'd put it up against the mass-produced stuff any day. I dropped the fermenting temp by 5 degrees a week for 4 weeks, then cold crashed it for a few days before kegging and it's crazy clear. It's been keg conditioning for about 4 weeks now.
I took some advise from another post and shook the carboys after about 10 days to try to get that krausen to fall, that did help a lot. Due to a bad thermometer I missed my OG by a bit (mash temp was way too low) but it finished nice at 1.013.
I'll have feedback from lots of friends after next weekend.