Glad to see you join the thread 3rtpaper! I saw the pics of your setup in the other thread and was immediately jealous. Seriously, what a setup!
What is it about centennial that's so great? It just matures into hop candy so much better than cascade, I find.
What yeast are you using for the wit?
AW, that sounds like a pretty solid brew day. If you're going to add some extra food for the yeasties, why wait until the initial fermentation is over? By stirring it in, you might introduce some more oxygen and not give the yeast enough time to clean up those flavours. Just curious if you had a reason to wait rather than dive in?
I dry-hopped my Reflecting Pool pale ale a couple days ago - all cascade, 3.5 oz of it. Yum. I'm really excited for this beer, but I'm a little worried about the yeast -- it was the first time I've used 1187, and it had a very difference character than what I'm used to (heavy lumps, floating on the surface and suspended in the beer rather than just settling)... I worry that it might have gotten contaminated in the time between pitching in the dead yeast (boooo!) and pitching the 2nd pack.
Next planned brew for me is going to be a citrus-hopped IIPA: summit, amarillo, and sorachi ace. Gonna be good!