Day 1 (5/23)Made starter per Northern Brewer instructions (1/2 C DME to 1300 ml H20). Stir plate constantly for 2 days ... should have done only one day, but I was so stoked to try the stir plate.Day 3 (5/25)Put hot water into cooler to warm it up, but had mash calculations based upon a 68 degree mash tun. Overshot my strike temp. Hit it with cold water quick, and brought it down. Avg temp was 153. Held that the whole mash. Think this is getting more and more accurate with each brew (let's hope).Just took Gravity Reading ... 1.052 ... nailed it! First time ever with this equipement. Guess the cold water adjustment worked!Pitched @ 75 degrees (lowest I could go given tap water).Day 7 (5/29)Ferment was most aggresive I've had in a long time. The starter really helped. So stoked I have the stir plate.Took grav reading today and was at 1.017 right in line with dry hopping schedule talked about on brewing radio network. Took whole hops and put them in boiled nylon hop bag. Didn't weigh down as I couldn't find anything heavy enough that I could sanitize in time (didn't have much time to put in the fermenter). Going to dry hop for four days and then transfer to secondary.Day 10 (6/2)Grav: 1.013. Transferred to secondary. Wish that I had the weights to weigh down the dry hop bag as it would have been much more saturated. Wrung out the hop bag to get as much as I could. Will crash in the cooler for a week after letting it sit at fermentation temps to allow for full fermentation. Planning on getting some dry yeast to add at bottling time after the crash.Day 12 (6/4)Transferred to chill chest ... will hold at that temp for 5 daysDay 22 (6/15)Took out of chill chest ... back to 68 degrees. Took so long in chill because of vacation. Think a lot of yeast may have dropped out. Going to inject fresh yeast at bottling time.Day 28 (6/21)Picked up package of dry yeast. Boiled up a pint of warm water, let it cool to 70 deg. Dropped in dry yeast, let it sit and hydrate. Added that and 3/4 C of corn sugar to bottling bucket.Day 35 (7 days after bottling): Carbonation is already well along. Proof that too much time in secondary dramatically reduces suspended yeast's ability to really attack new sugars added at bottling time