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: Saison, Berliner Weisse, Dark Mild, sLambic I
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong
Bottled: Flanders Red I