That's much more complex than the one I have finishing up. Mines about done bubbling, after a really nice consistent fermentation. I was really surprised at how nice the foam looked all the way from start to finish, and no up and down bursts of activity. Really nice. Ended up using 34-70 also. Brewed last Sunday using the dead liquid yeast I got and with no activity Wednesday evening, I shook up a pint of 34-70 trub from the fridge and threw it in. Was covered in foam and bubbling in under 2 hrs. They were hungry!
My grain bill was Pilsen, Ashburne Mild and Aromatic Munich. Yours sounds more interesting! And I have inventory of every malt, hop and yeast, and almost every other item you list, save but brewtan and goferm. I have a bag, I should try a brew in a bag batch like this.
Do you do temp control the fermentation on the beers you make? I'm just curious because I know as I get a lot of batches in process. I run out of places I can control them. I did a pale ale a month ago when we had a stretch of 'cold' weather, and it remained at 65f the entire time. Unfortunately, I was using Lalemand Koln by mistake and it ended up a little bit more ester'y than I would have liked. Previously I'd fermented it at 60f and that worked splendid (also used that same yeast by mistake). But the Koln left to get warm, along with the citra hops, isn't the best combo. Still plenty drinkable in summer though.
(edit) Correction, I don't have the midnight wheat...
And why does this forum constantly adjust my text size to 0.01 pt?? Rrrrr.