Kaleco, yea, heavy, I actually have a large colander that rests on top of the kettle. I pull the grain bag up, slide the colander under, then let it drain into the pot. This also allows me to sparge using heated water from two other pots.
I am going to brew this again, maybe this weekend, and put the whole batch on the red stag and oak. I bottled that version of the previous batch just this past Sunday (FG 1.008, calculated out at 9.9, but I am calling it my first 10 percent brew) and last night, after only three days, could not wait and had a bottle.
The cherry and oak and slightly sweet bourbon seemed to complement the malty rye perfectly. This is the one I am entering into the national tomorrow!