Time to chill out. Each pot is staggered by 20 minutes. That is, once one is full from the sparge, I start it boiling while I collect wort in the other.
I chill one pot while the other finishes its 60 minute boil. Splitting the boil really speeds up heating and chilling times.
While the second pot is chilling, I collect the chilled wort from the first.
I constantly check the temperature of the cooling wort - but at this point it is at its most vulnerable to contamination. I keep everything that will come in contact with it in an iodophor solution.
Ahh, the glorious scrubby - so easy to sanitize, so effective at filtering out hops and goo, and so wonderfully cheap!
Cheap brewer tip #4: squeeze your hops for a few extra cups of wort to freeze. You can boil this stuff up later for starters, and save a bundle on DME.
