This came from a 2015 AHA presentation on Hop-fu...I've listed the brewing process below which mentions the rest.
Day 1: Cool wort to ideal pitching temp of 67F, Aerate wort with pure O2 through diffusion stone, Pitch yeast starter or freshly harvested slurry, and Attach blow off tubing
Day 2-7: Maintain 67F fermentation temperature via external temp controller
Day 8: Remove blow off, seal fermenter (keg or conical only!!)
Day 10: Reduce to 60F for diacetyl rest
Day 11: Dump trub, harvest yeast slurry, add dry hops, return to 67F Day 14-16: Begin crash cycle, cooling 10F every 12 hours until 37F Day 17: Rack...