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6 gallons of dark English mild. 48,121

Yeah, you were right.

5.5 gallons of American Wheat with Sorachi Ace hops, 27886.5 AWESOME!!!!

Thanks for the suggestions. I"ll have to look to see which are closest to the Golden Nugget. I have go two days to drink a lot of beer.

I'm going to Las Vegas in a couple of weeks and want to go to some good beer bars. Anybody got suggestions?

5.5 gallons of Kolsch in the fermentor. 23200.75

5.5 gallons of Oktoberfest 21639

Welcome to the club.

One more thing, let the yeast come back up as close to fermentation temp as possibe before pitching.

I would cold crash the starter, decant the spent wort, and just pitch the slurry at the bottom. If you do it ASAP and wait until late to pitch, it should drop out almost all the yeast. Good luck

I'm sure it will be. Post how it tastes.

Thanks for the replies.

What Yooper said.

The "best before" date on my yeast is May 30 and getting more yeast is really not an option because I have to order it from the internet. The closest HBS is 2 hours away and there is no guarantee it will be any fresher. And to top it off, my buddy who is loaning me the stir plate and flask...

I'm brewing an Oktoberfest; 5.5 gallons with an OG of 1.062 using WLP830. I have 2 vials and need 460 billion cells. Here's the problem: the production date of the yeast is Jan 30, 2013. I ordered the yeast and expected it to be no older then a month. So what do I do? I really need to brew on...

The couple of degrees could have been the difference. How sure are you that your thermometer was reading 154 and not something higher? I would leave you beer at room temp, no higher then 75.

It sounds like you have a slow fermentation and you have a lot of unfermentables. How did you calculate you would have a FG of 1.010? Like some one mentioned earlier, warm it up a bit and see if the yeast can do more.

I would leave it until you get back. That would give plenty of time for the yeast to clean up the beer. I did a RIS at about the same OG and I left it on the yeast for over a month. It turned out fine. I wouldn't rush it.

Listen to the Brewing Network, specifically Brew Strong

Milk jugs full of water take a long time to cool wort. Its actually quicker to use an ice bath and move the ice water in one direction and the wort in the opposite.