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I moved from a really large city to a town of 6500. My advice, get involved in the community and everything will work itself out

Here are my two Belgians right now in the fermentation chamber

I would leave your stopper on and be patient. I can't tell you what it smells like at different times because I leave it to work. It will probably be fine in the end. The less disturbance the less chance of off flavours and contaminated beer.

If he is using WLP 500 in a starter. Shaking at 6-8 hours later will be when that yeast starts to take off. I have had a few batches start climbing my blow off tube at that time. Have you ever used your 2 shake technique with the WLP 500? What were your results?

Northern brewer and white labs both have good YouTube tutorials for doing starters.

Hey. I have used the WLP 500 as you are doing. I am new to the brew myself. I use a stir plate and usually make a 1500ml starter with 1 cup of DME (light as possible) then grow my starter for at least 48hrs. And my yeast will be healthy enough to handle pretty much anything. Also as for...