Boiled close to 4 gallons water; cooling took a good chunk of the day even with a cool water bath. Stashed in sterilized 3½ gallon fermentation bucket in the fridge overnight.
Yeast starter - extracted a dash of malt in 2 cups of water for about 15 minutes, transferred to sterilized Mason jar, cooled, pitched yeast
Brewing!
Extracted malt in about 2 gallons water with 1½ oz hops for 45 minutes, cut heat and added remaining ½ oz hops.
Cool water bath in tub until warm, then topped to 5 gallons with refrigerated water from yesterday through siphon.
Pitched the yeast starter, although little activity observed.
Siphoned to 2 x 3-gallon carboys for primary fermentation.
Forgot to take gravity reading like a pro.
Vigorous activity, filling the airlock of one carboy.
Relatively calm by evening. Siphoned into 5-gallon carboy for secondary ferment and added 2½ tsp yeast energizer.
Steady and calm, a couple of bubbles per minute.
(Retroactive note) pretty sure this is the day I bottled it. Pretty sure I used priming sugar when I bottled it; most likely ½ cup (in 1 pint of boiling water).
Great taste, but over carbonated.