I'm helping my brother rack from his primary tomorrow and I want to get some of his yeast. The problem is I won't be brewing until the day after. I was thinking of putting about a tablespoon of the trub into a starter, leaving it out all night and pitching the next day. This is an active yeast I'm told, Wyeast 1028(?). I'm going to pitch to a high gravity Irish Red Ale (og ~+- 70). My question is: Is a teaspoon into the starter going to be enough? Or should I just I just grab a cup of trub and leave it out overnight, pitch the next day and not bother with the starter? I don't want to over pitch, but that would be easier. I'm into easy.