Batch #3 brewed 12/15

Big Island Stout: 'twas a thick, dark brew, even after dilution with 3+ gallons of water. Jim did a great job of maintaining the temp for the mash phase. The new wort cooler (insertion design, 1/2 inch copper tubing) seemed to have good cooling effectiveness, dropping 20 degrees in 15 minutes on slow trickle. I failed to properly prep the yeast, adding it only a few minutes after breaking the inner bag in the yeast container. Is it bubbling yet? Stay tuned for Jim's update