Strong Helles (using Stephon yeast i had)

The "Stefon" Stir Plate Strategy
The Vortex: You don't need a massive whirlpool. Adjust the speed until you see a small dimple on the surface. If you pull too much air in, you can actually stress the yeast; a gentle, consistent vortex is perfect for oxygen exchange.

Temperature: Keep the flask at a steady room temperature (68°F–72°F). Even though you’ll be fermenting the Helles at 60°F, the yeast builds its "strength" and cell walls much faster at slightly warmer temps during the growth phase.

The Timeline: * 18–24 Hours: You'll see the starter turn a creamy, milky white. This is peak activity.

36 Hours: If you have time, cold-crash the flask in the fridge for 12 hours before brew day. This lets the yeast settle so you can pour off the spent "starter beer" and only pitch the thick white slurry.

1. Brew Day: Pitching into the BrewZilla
   Since you are aiming for a 6.8% Helles, your wort is going to be thick and sugary.
   
   Oxygenation: After you've chilled the wort in your BrewZilla, give it a vigorous splash-fill into the fermenter or use an aeration stone for 60 seconds. High-gravity lagers (and pseudo-lagers like G01) need that initial O2 to build strong cell membranes.
   
   Pitching Temp: Try to get the wort down to 58°F before pitching the starter. Pitching slightly below your fermentation target of 60°F ensures the G01 starts clean and stays clean.
   
   
   For a Helles (The "Pseudo-Lager" Champion)
   In the brewing world, G01 Stefon is often used to make "Helles-style" ales. Because it is a Kölsch strain, it is designed to be extremely clean and crisp, which are the two most important traits of a Helles.
   
   The Advantage: It will not hide the delicate, honey-bread notes of your Isaria 1923.
   
   The Crispness: It attenuates well, meaning your 6–7% Medium Helles won't end up too sweet or heavy.
   
   The "Lager" Trick: If you ferment it cool (60°F) and give it a week of cold crashing at 35°F, 99% of people will think it's a true lager. It is arguably better for a Helles than a Hefe because it stays out of the way of the malt.