Some thoughts on the new schedule

Some new things are:

• Brewing every week
• Secondary fermenters
• Re-using the shit out of yeast

Problem: Brewing every week sounds like a pain in the ass ...but I just don't know how else to keep up.  A double-batch could be done but my rig is a little unstable for that quantity and I could see myself getting hurt.  Two single batches would take more daylight than even the summer has.  In the winter, I will have to start brewing at the break of day with even a single batch.  This is a problem.  I do NOT want to brew twice a week for the love of god!

Solution: 
1. Make stronger beer and drink less ...that might work in the winter but, since I drink primarily for refreshment, I could see myself just getting snockered and enjoying it less.

2. Top-off the secondary with boiled water to increase volume and keep ABV down ...that might work but could be a little dicey with the quality, especially since I broke my fucking hygrometer!  I might consider that, though.

Problem: Secondary fermenters will result in a loss of some volume and an increased chance of infection.
Solution: Add boiled water and fuck it.  I haven't had many infections and, as this schedule progresses, I'll bottle everything and if it tastes bad I'll either drink it anyway or throw it out.  It's farmhouse, right?  Plus, my new bucket wrenches will make things much easier.

Problem: Re-using yeast too many time will result in a degraded product ...and could lead me to forget to reorder fresh yeast.
Solution: Monitor the generations of yeast ...and make sure to schedule my re-ordering of fresh stuff.  And who knows?  Maybe my yeast will morph into something good!

Good Things About the New Schedule: It breaks-up the days and processes pretty nicely.  I will only have to set up the rig once.  First day is brewday, second is boil water and sanitize.  That cleaves into two pretty equal halves.

I'll get better clarity, I hope, from the secondaries.  I'll easily be able to re-use yeast.  I'll use less time and gas heating water because I'll be re-heating it continuously.

And, if I set up my rig on Friday night, I'll even be able to boil water and cool it for Saturday's brew in order to precipitate some of the hardness.

Thoughts on Re-using Yeast: I may want to bone-up on yeast washing.  If not, it will be necessary to do something to keep the hop particles out of the trub as much as possible.  The second bag will be necessary.

I need to make arrangements for safely double-batching.