5 gallons of wort from Mockery Brewing for a homebrew competition. Pitched the yeast and kept the fermentor in the guest bedroom with a space heater to keep the temp around 82 deg F. We dry hoppped with 1 oz of centennial on day 2 during active fermentation. Racked off the hops and yeast 4 days later onto the pulp of blood orange flesh and zest (removed peel / all the white parts). Will let sit on the oranges for a week and then add in rosemary infused vodka before kegging.