1/24/10 - Drew out 15 gallons of water the night before and treated it with a few campden tablets, which I've read is important when using peated malt.

Had some lautering issues, probably due to the chocolate malt which tends to break into smaller pieces.  eventually after two big handfuls of rice hulls I got things flowing more quickly.

I made and used a 1/2" 50' whirlpool chiller today, and was able to chill down to 66 in about 30 minutes, much faster than normal.

Forgot to add the vanilla, and I expect the fg would have finished up lower if I didn't keep the fermentation temps so low.