I guess I could have planned ahead a little better.

[FedoraDave]

A bit of a challenge this morning! I usually do my 2.5g batches as BIAB, because I don't feel like schlepping the mash tun around and cleaning it up. So I use the 3g pot for the mash and the 5g pot for the sparge, then combine them, and boil in the 5g pot. Easy peasy lemon squeezy, right? Well, no, not in this case, because it's a longer boil due to the Pilsner malt, and therefore, a higher quantity of water, which would overflow the smaller pot. I thought of actually using the mash tun, but there's rye malt and flaked rye in this recipe, so that would mean using rice hulls also, and the prospect of using the tun loomed even more hideous than before. So I'm mashing in the 5g pot at the moment and heating the sparge water in the 8g pot. I'll then transfer from the sparge pot to the mash pot, in order to be able to cool it in the sink, rather than hooking up the immersion chiller. I've gone way out of my way in trying to keep this simple. And it only now (now that it's too late to do anything about it) occurred to me that I could have mashed and sparged for a normal batch and then just topped up the pre-boil to reach the proper volume, which is what I'll do the next time.

Also, keep in mind, this is what I do for fun.

[Yankeedag]

Here's to thinking things through.

But what fun would that be?