I have an August 22nd 2011 pack of Wyeast that I want to pitch into a 1.065 OG 23 L (6.5 gal) winterfest ale batch. Mr Malty says that with that date on the pack and one pack I'll need a 6.5L starter! That sounds a bit gigantic to me. So, should I grow that whole thing up in some 1.040 SG DME wort, cold crash the yeast after fully fermenting out and pitch the entire cake? Or could I do a 2-4 L starter, ferment it out, pour off the exess beer, and pitch the slurry as per Mr Malty caculations for slurry?
I don't want to pitch the entire 6.5 L volume because it seems like a large volume to pitch into a 23 L batch.