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"Waiting until Memorial Day" ended up being "waiting until Labor Day," but I finally got the thing bottled. I learned that I need a new autosiphon, or at least, new hoses, as transferring to the bottling bucket did not go smoothly (I even stuck my arm in the beer at one point, as my hose going...

I pitched last night- OG 1.082 (target was 1.081)! This morning, it was bubbling more than once per second. Now comes the hardest part- waiting...until Memorial Day. (in the back left of pic)

I added enough wort to get the starter to a tad over 2L, and it has been spinning since midnight. I'm getting off work early to brew this tonight- thanks for all the help!

Thank you all! My tentative plan will be to throw in fridge tonight, take out tomorrow night, add new wort when starter reaches room temp, and spin until pitch time (the next day). When I wait for the starter to reach room temperature/pitch new wort, is it better to keep it spinning?

Time isn't much of an issue- I'd rather ensure more yeast (short of buying a bigger flask, at least for this batch), than severely underpitching. Another related question would be if I decide to go the fridge/decant route, do I need to add some sanitized foil on top, or will I be OK with just...

Thanks. I also have a 1L flask and Fermcap, so I figured I can add to get a little over the 2 L mark. Would fridge/decanting help with my cell count, as opposed to just adding more wort without?

Please, any help?! I don't want to screw this up before I get 'started.'

Picture of starter from this morning:

...due to boilovers when preparing wort. Would the best way to add be: a)slow down plate, let yeast settle, fridge overnight, decant, add more cooled wort, spin, pitch; b)add more wort without decanting/chilling; OR c) something else Other details: started spinning about 18 hours ago...

My starter is going, but I need to add volume (I had a couple of boilovers when preparing my starter wort), to get it to 2L or a little more. I figured the best procedure would be slow down the plate, take refrac reading, add cooled wort to get to 1.040 brix equiv, spin until ready to pitch...

My BIAB AAA (All Ahtanum Ale) is mashing, about 25 min in @153F (range so far 158-153F), dropping progressively slower. This is also my first time mashing: AAA (All Ahtanum Ale) GRAINS/FERMENTABLES LME 3.3 lb Pale 7 lb Lt Munich 2 lb CaraAmber 1 lb Grain Total...

All ahtanum pale ale on Sat, and possibly a tripel/double IPA hybrid on Sunday, also bottling my porter

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I had a plastic fermenter come with my original equipment kit from MoreBeer, but I had trouble transferring to secondary, and it warped the crap out of it, to the point of there being white creases all over it, so I am scared to use it again. That leaves me 3 6.5 glass carboys (bought used at a...

[Sorry, off topic]I completed my porter without much trouble, and it is fermenting. Anyone know what the stuff floating in the krausen is?[/Sorry, off topic] If I am going to brew this Sunday, I figure I need to smack my yeast and make a starter Thursday or Friday night, give it a good 18...

Trader Joe's 2011 vintage ale- earlier today I enjoyed the last bottle of the beer I completed, while I brewed my second.

I just finished brewing a robust porter, my second beer (BB kit). Next up- NB Tripel Carmelite.

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The ambient temp in the closet where I will be fermenting is around 63 currently. Should I try to up that? There is little space in my house without a good bit of light exposure -this closet is about it.

Wow ! Sounds wonderful! I hope to be in a position to do that much tinkering this time next year, but until then, I must resist the urge to do too much now (I hope I am not going too far with this one), but I do know that by starting this thread and getting such great feedback, I have made...