Brewed on friday night, 9 gallon boil for 30 minutes. Used 5 oz total of whole leaf belma hops over the last 15 minutes, mostly at the 5 minute and flameout, small amount a few minutes after flameout. Split between two fermenter buckets and topped up to a little over 5 gallons each for an og 1.054. One bucket got Nottingham fermenting at room temp (ambient 68) and second bucket i ended up using cali common yeast because i have twice as many packets of that vs kolsch, going to use that yeast for an intentional kolsch. For the cali common yeast i have been trying to do a controlled temp by doing a water bath in my boil kettle and ice packs, it has been chugging along at 63* so far.