Alright, that last 15 minutes is always a whirlwind. Got it cooled down to about 70F in 30ish minutes. Moved the boil kettle up high to let the high tech wizardry of gravity do my work for me.
Pitched my yeast, I used WLP 001 California Ale, the recipe said WLP 007 Dry English Ale, but my LHBS was out, so I hope this gets me close to the dry finish I want. Anyway, buttoned that sucker up and lugged it over to the fermenteezer,
I've got Cold and Hot controls on that sucker so I set up with a high of 62F +-2. And now we wait...
Of course, the mission isn't over until you're ready to go back out, so cleaning needs to happen. Weapons, gear, you as we used to say.
All done! Feedback always appreciated. Now it's time to relax and have a beer.
Cheers!