A scoop of yeast slurry the night before...or something like that. Read it once before but I was drunk and don't remember.
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Whiskey = Instant heartburn for me. I wish I could enjoy it, my brother is a huge whiskey fan and would like to join in.
As Mader pointed out though your really, really rushing things for a starter if you want to brew tomorrow. If your supply is close I'd just go get another smack pack or two and enjoy your evening without fussing over a starter.
Panoramic shot of the basement. Garage still needs to be worked on desperately.
How much of a lag should I expect for one week old harvested yeast that was pitched without making a starter? Usually I'll see blow off within 12-18 hrs when I make a starter. It's been about 16 hrs and I pitched with the yeast and the wort around 68-70 F. BTW mrmalty said I needed about 300 ml of slurry for my 12 gal (adjusted for various reasons) batch so I pitched about 175 ml in each 6 gal carboy.
16 hours is nothing to worry about. Next time I world pitch a bit cooler though, like around 64 or lower. When those yeast take off the temp us going to jump right at the wrong time for off flavor development. Give it some time.
Trust me, you don't want to be me. Just go engaged and I am already stressed over the cost of a wedding. Non-banquet room Northern California venues average $10k for 100-120 people.