Starters
 

I'd like to consider myself an experienced extract/partial mash brewer. I have a few all grain batches under my belt, until now I have ignored the notion of starters, really don't know why. I always assumed a smack pack should cover it. That being said, I now understand the importance. I made a stir plate using info posted here (thank you by the way). My question is this: I have a 2L flask, my starting gravity calls for a 3L starter. I have come across different info but am still a little confused. Do I make a 2L starter, allow it to fully cycle, decant it, then ad 1L allow it to also fully ferment, decant, then pitch that slurry? Am I just screwed for getting too small of a flask? This whole process is new to me, so any info/advice would be greatly appreciated.

3L is a bit big. What is your expected og?

1.073

Is this a ale or a lager? Five gallons I'm assuming? I'm calculating you'll be good with a 1.5 liter starter on a stir plate if it's a ale. You'll need 264 billion cells and that should get you over 270.

http://www.yeastcalc.com/

^I like this yeast calculator BTW.

I guess I skipped some specifics. It's a 5 gal ale. Denny conns' wry smile rye ipa to be exact. Using wyeast 1450 (Denny's favorite) which my LHBS Doesnt carry. I had to order it, so I want to get it right the first time. I was using brewbot (an app on my iPhone) its obviously not very accurate. It's calling for 345.381 billion cells.

Do check out Yeastcalc.com. I make all my starters in a 2L flask. I also freeze yeast and make step starters from just 5ml of yeast.

I run a small weak starter, chill and decant, make a larger 1.040 starter, chill and decant again, then repeat as often as necessary for my current beer.

So I can harvest just a small amount of yeast from my primary and freeze it until I'm ready for a new starter?

Well, you'll need to look a little more into the process than that but you can freeze yeast but it's not that simple. First you should wash/rinse it, then you need to use a solution part water, part glycerin. You need to sterilize everything. It's kind of a PITA but you can check out this link if you're really interested.

http://www.homebrewtalk.com/wiki/index.php/Freezing_yeast

You're in for a treat with that beer by the way!

Explain how you now understand the importance? You sound as if research, experience, and intuition have taken you to an understanding, yet you don't explain it :(

I like my dry yeasties