This time, instead of pouring the pot into the carboy, we siphoned the wort from the pot. This
took about 15 minutes, but it was worth it, as we avoided a lot of solid matter. I think this will help with the beer flavor. AND Darren took a specific gravity reading while I held the siphon. He read:
SG = 1.058 at 73 F.
By the way, if we do this again in a one-step fermentation (like we are doing now) and use a
siphon to transfer, we will want to start transferring the wort at about 100 F, beacuse it t
akes so long to transfer that it cools substantially on the way. Darren read 73 F during the transfer (though it was probably a cool reading, since the remaining wort in the pot probably cooled rapidly in the ice bath), and we still had a gallon of cooling water to add. I'm sure it went okay though, since I just read 72
F on the carboy in the closet.
The siphoning process seemed like it added quite a bit of air to the wort, which is good for the yeast. Still, once the wort was transferred, Darren pitched the yeast and gave the carboy a good shake to add more air. We then capped the carboy with a bung and the one-way bubbler air-release thing (not sure what its technical name is). It now sits happily in the Harry Potter closet.
We, and the brew-kittens, await sounds of bubbling, active yeast.