I agree with the points already stated and will add that I have also underpitched by around 25-50% intentionally to try to bring out the banana more along with 68 degree fermentation temp. If you happen to be using wlp300, be sure to use a blowoff tube since that yeast typically has a huge krausen.

This is a great idea. I use the log for all kinds of stuff like ambient outside temps, temperature swings in mash, and surprising water loss. Being able to add some pictures along the way would be nice.

Now that the average temps in my region are 30-40 I move my fermenters to the garage 3-7 days before kegging. I just sit them on the same table I use for the mash tun. During the warmer months I don't bother cold crashing and just make sure the fermenter is stationary in the location I will...