Batch #4 brew day. Northern Brewer Bourbon Barrel Porter. Price Chopper store brand spring water purchased for $6.00 Steeped almost a pound of dark malt for 20 minutes at 152 degrees, then raised to 170 degrees and removed, continued with the boil. Hop additions at precribed times. Cooled 3 gallons of boiling wort in my Coleman cooler with a faucet water bath of 65 degrees. Wort cooled to 100 degrees in 20 minutes, ice would have been a help, but this was a better system than the kitchen sink. Original gravity was 1.065. Had some trouble with the Wyeast smack pack, was unsure if I had broken the internal package of yeast nutrient. Turns out it broke just fine. Some fermentation activity observed in three hours, vigorous bubbling has continued through the morning of 8/31.