Beer is fermenting

After I drove over to 7-11 to pick up the ice, my truck decided that it would be a good time to not start...so I wrapped the ice in a blanket from my truck and walked home (thank goodness for corner stores that are only a couple blocks away).  I made back it just in time to set the pot in the sink with the ice and cool it to 80-85 F.  We poured in the 2 gal of cooling water right away, and after about 10 minutes, the pot cooled to about 85 F.  We then started the difficult process of pouring the pot of wort into the carboy.

One issue with this setup was that with 5 gallons, the pot was too unwieldly to pick up and pour--I accidently tipped it and lost a bit of wort wh

ile trying this.  I washed my hands, sanitized them in the bucket o' iodine-water, and then 

used a sanitized 2 C measuring cup to start scooping and pouring the wort into the carboy.  When we finally got it to a managable volume, we poured the wort into t

he funnel with a filter.  The filter th

at came with the kit was nearly useless in this case, because it fully clogged almost in

stantly (the picture of the sink might tell you why).  We removed this filter, and instead used a hand-held strainer.  It wasn't as fine, so we'll have more solids in the container, but at least we were able to get the wort through it.  Unfortunately, we got so distracted by the problem of getting the wort in the container that we forgot to leave enough in the pot for a specific gravity measurement.  I guess we'll have to taste-test the alcohol content later :-D

By the time everything was poured, 

the wort had chill

ed to just about 78F, so we pitched the yeast (why say pitched, when 'poured' works just as well???), capped and airlocked the carboy, and set it in our Harry Potter closet to ferment for the next couple weeks.

As I write, which is only about an hour and a half after completing the brew process, I hear the airlock bubbling away.  

The brew kittens hear it too.