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I'm going to start my brew tomorrow. I have the day off due to everyone freaking out about the possibility of snow in Savannah, GA (I grew up in the north so I find it comical).

So do I just let it keep spinning until I'm ready to pitch? I watched a video where someone let it sit and let all the yeast fall out of suspension, then dumping the beer and adding the yeast to the wort

It has a small funnel. It's at 73 degrees

Does the speed on my stir plate look correct? I didn't want to spin it too fast due to fear of harming the yeast

So tomorrow I am making the lawnmower de saison all grain kit from midwest! I finally got my yeast starter equipment! I went ahead and started my starter.

7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 68.3 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 19.5 % 1 lbs 4.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 3 12.2 % 0.50 oz Hallertau Magnum [14.00 %] - Boil 60.0 min Hop 4 23.3 IBUs 1.00 oz Tettnang [4.50 %] - Boil 2.0 min Hop 5 1.3 IBUs 1.0...

Thank you for that it does make much more since I'm probably making it harder than what it really is. The only reason I wanted I higher temp long was to ensure I got all of the sugars

I removed the carapils and brought the temp down to 152 for 60 minutes

So, I have my recipe that plan to use. 7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 65.1 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 18.6 % 1 lbs 4.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 3 11.6 % 8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 4.7 % 0.50 oz Hallertau Magnum [14.00...

Yea I went and changed it to easily measured amounts

Half pound caramunich half pound carapils

I'm thinking either a Vienna malt or Munich malt bade

I was trying to adjust percentages and it gave me weird numbers, but they are numbers I can work with

I'm going to do two versions of this beer. One Vienna malt base and one German Pilsner base

Thank you for the advice the grains are on their way!

What would you recommend? Dropping the caramunich down a little? I also thought about adding a half pound of carapils for head retention

I am trying to make an Oktoberfest beer

The weird numbers came from beer smith program. Thankfully I have a food scale that measures in pounds and ounces. I think I'm gonna give her a try

I was trying to keep it as "German" as possible. What would you suggest to used for specialty grains?

Recipe Type: All Grain Yeast: Oktoberfest/Marzen Yeast Starter: Yes Batch Size (Gallons): 5 Original Gravity: 1.056 Final Gravity: 1.016 IBU: 23.5 Boiling Time (Minutes): 60 Color: 10.1 Primary Fermentation (# of Days & Temp): 10 Additional Fermentation: Lager for up to 6 months...