One of my regular routines is very similar to yours. I do 75/25 00/hg (68% HR), long bulk ferment, and gentle ball at the end but I usually do less than a 24 hour total fermentation if using room temp fermentation (~75F). I haven't tried the 36hour yet. What lead you to that? Was it more applicable to your schedule or do you prefer it over a 20h or so routine? Oh btw, are you using CY?