So, I was hoping to get some reassurance. I brewed an IPA three days ago using the Yeast Bay Vermont Ale (OG = 1.052, 1.8 L starter for 301 billion cells). Started fermentation at 64 F and ramped to 68 F over 14 hours. Fermention was solid at that point. At 84 hours, I added dry hops (SG was ~...