Philly has been the top beer city in the past and it is definitely on the rise again. Here's a bit on Philadelphia taken from the Oxford Companion to Beer.
"Home to nearly 100 commercial breweries by the 1880s, Philadelphia was the reputed to be the greatest brewing city in the Western...
I just bottled a belgian wit that used T-58. Very fast fermentation start. I kept temps around 65 during fermentation. At bottling it had a very nice banana bread aroma and an interesting peppery taste. The beer also had a mild sourness to it. Fermentis's website says it has Lactobacillus...
Trying to make my first yeast starter following JP's How To Brew.
My starter consisted of 1/2 a cup of DME in 2 cups of boiled water. I added the washed yeast to this. I unfortunately didn't add yeast nutrient.
I don't have stir plate and I have not seen any activity from the starter in...
In regards to the yeast calculator you are should be fine leaving the defaults where they are, however it looks like you have minimal non yeast material and the slurry is probably on the thicker side. Your assumption about the harvest date seems correct.
If you are not storing the rinsed...
the yeast is the white mass on the bottom.
I used rinsed yeast for the first time this weekend and I'm a happy camper. I got a fast fermentation start and a big krauzen on top.
I also have been reading the older posts for WB-06. I brewed a hefe last week using it instead of Danstar Munich which came with the kit. My LHBS recommended the WB-06 and I was suprised to find so many bad reviews on here. This seems like a good thread to post the results when the beer...
My friend Dan only did a letter press for the first batch of labels. I've been printing these off my printer. He does some great stuff you can check him out at www.grayhood.com.