Adding oats to this recipie. Opinions and thoughts?

[Soulshine2]

your hydrometer should have come with a temperature correction chart .
Make good brew day habits and stick with them ,and note them . Keep your notes in a brew day binder ...some sort of organizer. Once you get into a habit of knowing your volumes, checking temperatures and gravity readings , you'll be able to predict your outcomes. If not , you'll have a record of what you did or didnt do and figure out where a mistake was made. Record your correction notes as well.
One brew I was at the end and transferring to the fermenter . I had the valve open and walked away for no more than a minute. the hose had fallen out of the carboy and I had lost a half gallon of wort in that time. My note to self was -NEVER EVER walk away from an open valve while brewing.

 

[Soulshine2]

I used white labs California ale yeast. The brew shop didnt have what the recipe called for and he recommended that one would be good for me. I read the instructions for the package and it said for me to do a 2 liter starter based off of my potential OG. I measured 2 cups light DME boiled with water for 15 mins. Cooled in ice batch and transferred to my 1 gallon carboy shook it really good and pitched the yeast.

You wouldn't decant it at all? That 2 liter starter isnt gonna have some off flavors from the whole thing being pitched?

Decant what? I'm confused now. Your fermenter looks like its a half full 1 gallon jug. Your starter is 2 liters? thats like the same amount . 2 cups is 16 oz , not far from a liter (1.18 qts actually).
I use dry yeast,usually Safale US-05. Its a good general purpose ale yeast and is very hardy with a decent wide temperature working range.
the ONLY time I used a starter was when my yeast was questionable given its age.

 

[Gunshowgreg]

Well after cold crashing. I was told to decant the nasty starter wort and leave about an inch of it left on top of the settled yeast at the bottom. Give it a swirl after going to room temp and pitch the slurry.

Yeah I been keeping notes. I print out the recipe with everything on it and I hand write my notes next to everything. Kinda like a work sheet so I can remember what I did especially if I liked it or If I had to substitute things.

 

[Soulshine2]

ok, now I follow what you're saying. Yes, that should work . However , to save yourself time and process (next time), with that small of a batch you could just pitch a portion (1/3) of a 11g dry yeast packet and it will be fine.