Water quality and its effects on a starter?

[Wobbler]

Going to make a starter in an hour or so. Should I use straight tap water that's been boiled (if so, for how long?), or should I treat the water to reduce the pH? Not sure if it makes any difference to how the yeast works or not, but my alkalinity is approx 314 ppm. Would a dose of AMS help?

TIA

[SiHoltye]

There will be people who know stuff along shortly no doubt, but I make 2L starters using 10min boiled and cooled tap water & DME, and don't detect any issues either with yeast performance in the full length primary against just rehydrated dried, or any difference in the flavour department.

[Wobbler]

Decided to start it anyway. I guess as the water is going to boil for 5 mins that it will lower the alkalinity when the temporary hardness gets precipitated out. Plus the chlorine will disappear too, my water authority don't use chloramine.
It was just a thought that popped into my head and I didn't know the answer. Should have checked to see if DaaB was online first.

[Wobbler]

Another thing I'm unsure of is the date system on the WL yeasts. It says "Best Before: Jan-22-08", but no mention of a production date, so not sure what to put into Mr Malty's calculator?

[Wobbler]

Let's hope it isn't 12 months before use by date if it has Jan-22-08 on it, otherwise Mr Malty wants me to use 6 vials with a 2.9L starter for a 23L batch of 1.042 OG.
Had to wait longer for H&G to complete the order as they were waiting on delivery from Whitelabs. Think I'll email WL and report back here for the greater good.

[Wobbler]

Think it's 4 months:
http://www.whitelabs.com/beer/homebrew_FAQ.html

Which would mean it was made on Sept 22nd, we're back to one vial again now. Phew!