Cold Break

Instead of ice, I cool my brew pot by dunking it in a sink full of cold water and ice packs from my mom (who is paranoid about food safety and travelling with food) and the local sports injury clinic.

Fermentation

After the beer has cooled, add filtered beer plus 1/2 packet of yeast to carboy and shake vigorously.

Add pasteurized lavender on day 5.  Lavender must be pasteurized to eliminate bacteria and wild yeast (it was from outside!  a scary place full of scary things, like random yeast floaties).  I achieved this by soaking the dried lavender in boiling water (just enough to cover) and covering with sanitized plastic wrap.  I allowed the mixture to cool before adding to the carboy.