I kegged the Old Dog Brown this morning and pitched the Bent Rod Rye on the cake about 1 p.m. The Old Dog fermented in 18 hours & the BRR working already, even though I chilled the wort to 65F. The temperature is back up to 73F, so I stuck a bottle of ice on top of the fermentor to keep the temperature from going higher.
Since I realized two weeks ago that my fermentation buckets fit in the IceCube, I'll be able to dump some cold water on it should the yeast get too happy. And if it does blow, most of the foam should be contained. I stuck a pitcher over the airlock, just in case.
The only downside is looking back at my notes I had planned on 1/2 oz. of Columbus pellets for bittering and I used a full ounce. The chinook was 12.5% AA as well. Maybe I have a Rye ESB.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk