I make 1000 ml starters routinely. Use a 1000ml flask and a home made stirplate. I prepare them 24-48 hours before. A few hours before pitching I stick the yeast into the fridge to get them to flocculate so I can decant some of the liquid before pitching.
Question 1: Anny suggestions for my method?
Question 2: If I need to increase my pitching rate greater than capable with that starter above, just do the starter a couple of times to achieve this (e.g., after decanting liquid, add fresh wort to the starter, resuspend yeast, etc.).