making starter from harvested yeast

I harvested and washed the yeast from my first batch and I have two jars of it in the fridge. I want to use it for my next batch.

My question is: when do I have to start it (how many days before brew day)

and

What's the best way to make the starter.

I've never done this before. The yeast has been in the fridge for about two weeks now. I've seen some people say you don't need to make a starter, but I want to see some activity in the yeast before pitching to the wort.

I've seen many posts about making starters, but those are usualy for making them from smack packs or dry yeast.

Any advice?

Thanks.

Make a starter, just as you would with a smack pack or whatever.

Take your harvested yeast out of the fridge an hour or two ahead of pitching.

You don't really need to increase your cell count, but making a starter helps you confirm the health of your yeast--take a good whiff of your harvested yeast before and after pitching to the starter and make sure it smells right.

It's exactly the same process as the other starters. Follow those procedures but dump your saved yeast in as opposed to a smack pack or vial.

Let the yeast warm to room temp before adding to starter!!

You really don't need to make a starter, but if you want to go here:

http://www.beerdude.com/hbf_feb03.shtml