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Are you going to be keeping each jug in it's yeast's preferred temp range as well? This sounds like a very interesting experiment, can't wait to see the results.

Do you chill your glass? My guess would be that the co2 coming out of solution upon hitting the glass is caused by a rapid rise in temperature of the very first bit of beer hitting warm glass.

If you are brewing a lager as you say, those temperatures should be much lower for fermentation. Which yeast are you using? And if you want true clean lager flavour you should be lagering for a month at very low temperature after fermentation stops (Lager means "to store"). This can be done in...

I'd pitch it, but I'm a relative noob... The way I see it those little guys are ready to go.

1073, had it in the graduated cylinder and turned it upside down...

What was your efficiency set to in brewsmith? And what is the efficiency you obtained? I did almost exactly the same process as you this weekend and my OG came out 4 points higher than I had planned. Apparently a lot of your efficiency comes from your crush, so if your grains weren't crushed...

Ohhh, so the reason they are recomending we pitch at 70-75 is because they want to be able to say that one vial will do 5 gal when in reality it's usually underpitching? I guess that makes sense, but I didn't order the good liquid yeast to be underpitching thats for sure.

Depends on what your brew requires, a 1L starter was fine for me since my brew was only 1.054 and my White Labs vial was only like 2 weeks old. What was your OG on the starter? From what I've read it's best not to go past 1.040.

Seems like that flask is pretty full, that might be your problem. I did a starter last friday and it formed a good inch of krausen but it was only 1L in a 2L flask, probably equates to the same amount of foam but yours is more concentrated at the top. Also did the stir bar get thrown and thus...

Eat before you start brewing, it can take a long time to finish a brew day and the smell of those grains mashing will make your stomach growl!

Yeah, the smell of those grains mashing is downright intoxicating. And when the wind changes and blows a big cloud of steam into your face right after an oz of hops goes in, it's almost too much to handle...

If it makes any difference the vial was pitched into a starter and the starter pitched into wort at the lower range of the vial label's temp range, which is equivalent to about the max temp from what the website says.

Well crap, I just pitched my first vial of white labs yeast 6 hours ago and followed the label... I thought they wanted us to start it high then lower to specific ideal temps...

70-75 is pitching temp, you keep it at this temp till fermentation starts then you drop it to fermentation temps. Says that right on the bottle...

I and many others will recommend the Thermapen by Thermoworks. It may be a little pricey but they go on sale from time to time. There's nothing like having 100% confidence in every temp you take.

And fermentation has started less than 4 hours after pitching...

+ 6.5G of American IPA 10,229.5

George? Or should I say Mr. Vandalay...

Small world, I grew up in Prince Edward County and went to Queens in Kingston. My brother still lives there and he brews too. I'm usually in the area a few times a year, Quebec City is just where I'm posted at the moment.

I would like to thank all of you for your support and valuable information that led to a successful first brew day. Highlights of the day include: a mash temp of exactly 154.4 which only dropped about a degree over the hour. Fly sparging that went smoothly, thoroughly aerated wort thanks to the...