Opinions/Advise wanted.

Brewing Processes
1

Brewed a Pale Ale last Friday.
Overshot my OG by 8 points.
Fermented at 62f for 3 days let it rise in the fermentation chamber to 67f.
Checked FG today while still bubbling about 1 bubble per 5 seconds, 1.010.
My next thought is to cold crash to stop activity, drop out solids.
After that happens I plan to dry hop in the keg for 5 days at 70 degrees, pull the  bag and carbonate 2.3 volumes.
I plant to purge the keg and pressurize lightly during dry hopping to protect the beer from O2.

Am I missing anything?

So far this might be the best beer I’ve brewed. I want to do the right thing and keep it tasting great.

It’s not a hazy, I forgot to use a wirlfloc tab.

Thanks,
Curtis.

2

Sounds like you are on the right track just don’t rush it I never cold crash until the beer shows some sign of clearing on its own but every thing else points to a good pale ale for summer

3

1007-1008 or even lower is ok for the style

4

Thanks Nathan, I’ll let it hang out for a couple days. There’s is still flocs of yeast in suspension.