I have a batch fermenting at room temperature using a blend of Koelsch and Cali Ale yeast right now that were propagated from old washed yeast using a starter comprised of 50% DME and 50% sucrose.
It's been going for about 2.5 weeks now, so it'll still need another 4-6 weeks before bottling, but I'll report back with my results.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I