Two batches in one day with my equipment meant that today, I was heating, mashing, boiling, chilling, repeat from 9am until 7:30pm. I managed to squeeze in some guitar, laundry, video games, a burrito, most of Iron Man, and some good idle chat with friends. It was a very busy day.
Did I have to brew twice today? No, but I made two starters on Thursday and didn't want to do it tomorrow. It actually ended up saving me some cleaning time, since I figured that the 30 or so grains left in the mash tun wouldn't be the end of the world, nor would the few hop leaves stuck to my chiller (Copper Fonzie) do harm...same hops, after all. I did, however, learn to use a hop bag for my whole hops, as they were more or less...not whole, but shredded. The wassail has more than one hop flower in the fermenter.
Nutcracker Brown Ale
--10lbs Brit. Maris Otter
--0.5lbs Amer. Crystal 60L
--0.25lbs Brit. Chocolate
--1oz Willamette 4.3%AA (60min)
--1oz Willamette 4.3%AA (5min)
--1oz Willamette 4.3%AA (1min)
--1/4tsp Supermoss (10min)
--WLP002 English Ale, ~600mL starter
Mashed 70min at 154F. Again, forgot to start the mash-out water on time, hence the extra 10 minutes. Mash-out at 168F (10 minute rest). Extracted 6.25gal with a 67% efficiency. Boiled for 60 minutes with hops as indicated. Chilled and pitched yeast for fermentation just under 70F (it's still warm here...not radiator action needed yet!). This is the B3 Nut Brown recipe, with Willamette subbed for Northern Brewer.
I really ought to calibrate my hydrometer and get some fermometers. Also on my list: finishing that damn stir plate and hooking up temperature control to the fridge.