5/18/08 - Made a 2 Liter - 1 lb. DME yeast starter.  The yeast had been in the fridge for a few months and was a bit sluggish to get going.  Started early because the yeast was several months old, it fully fermented by Saturday.

5/24/08 - Brewed main wort, something went wrong during the sparge, my efficiency was around 60%.  I'm thinking it was a combination of a poor crush and sparged the grain too fast. I also stirred the mash right before recirculation so that may have played a part.

Chilled with the tap water to 100 degrees, then switched to the pump and ice water (I got 40 lbs. of ice this time and had plenty).

Was able to chill to pitching temps fairly quickly, in the future I'll measure the time it takes to be ready.

Pitched yeast good signs of fermentation within 2 hours, really chugging along by the morning.

I replaced the aroma hops with 2 oz of Hallertauer Hersbrucker rather than 1 oz of fuggles.  

6/30/08 - Been drinking this for a while, Hersbrucker hops definately made for a different finish, less like Fat Tire and more like a Heffeweizen.   I would leave the Hersbrucker hops out next time.