Well I'm 10 days now, and going to check my gravity and crash it tonight, kegging tomorrow.
Something really funny happened on brewday. First time using rice hulls, and I soaked them in water prior to adding them to the mash. Stupid me used cold water, and when I went to dough in, my water dropped to 142! I furiously boiled some water and added it, but only got it up to 148, before I decided to give in and just close the lid on the cooler.
Interested to see what low mash temps do.