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12/13/20 Brew Day #2 in the Locksley Garage: Started off trying to setup my mash tun in order to use Maris Otter and Vienna as a base for this small beer and obviously my equipment was all fucked and so I had to revert to the extract recipe. Just a bit disappointed but it really threw me off becusae I had gotten so excited when I saw that 55 lb bag of Maris Otter at Cornell’s and I jumped at the chance to amp up this tiny beer. I would only need less than the 10 gal capacity that my old square blue coleman cooler had, so I figured why not? But a crack in the lining of the cooler right near the spigot was indeed unrepairable and so fuck, it had to go back to using the last bit of extract I had for the 1.037 OG. A/nyway…. Heated 2 gal of water to 170° F for the steeping grains. Quick google search showed that no less than 2 qts/lb, and not more than 4 qts/lb, should be the target range. So, 2.75 lb of steeping grains and 2 gallons seemed right. After 30 min in the preheated (170°F) oven, which I turned off the moment i added the grains, the steep was removed. Gotta find a better way to rinse these grains! Had it spilling all down the sides of the pot because it was too narrow (almost fit exactly the size of the colander). What a bitch. Maybe use the larger mesh strainer and secure it somehow to a wider pot? Need to be able to pour 2 gallons of rinse water over the grains. So, got the 10 gal up to a boil and turned it off to add the extract. Then, brought it back to boiling only to turn it off again to wait for the grains to finish steeping. Once ready and rinsed with 2 gallons of 170 rinse water, all that went into the pot which brought it up to about 14 gallons. Fresh water up to 14.25 gal and we are off to the boil. All hops/nutrient/moss went in as planned. Ran whirlpool and chiller to bring it down to 68F ASAP. The rubber gasket in the QD that attached the water line to the immersion chiller had been unseated so we got water spraying everywhere while the beer was still above 180F. Hoping we didn’t get any nasties in there. After 68F was reaching, drained into two 5 gal better bottles, shooting for 4.5 in each, so the remaining 2 gal could fit in a 3 gal better bottle. Around the point that both were filled, the drain pretty much stopped. That fucking hop screen in the bottom of the BK was clogging again, leaving 2+ gallons behind. WTF? I fucking hate that $70 thing. You gotta get the $$$ back. Had to pick up and dump the remaining 2 gal through a screened funnel, which was a true bitch. Got the 3 gal thing about halfway filled. We’ll see how it goes. Rehydrated yeast in 10 times its own weight of water that had been boiled and added to sterilized (boiled) mason jars. The water was around 90F when I added. Let sit for 30 min, then stir and sit for 5 before pitching. Temp of yeast cream after sitting out ( a bit longer than that, in the cold garage) was right on 70F. Pitched each into the respective containers. Fermentation was visible by the morning.