I want to make a big starter for a Belgian Dark Strong Ale.
I have starter wort canned in 1 qt mason jars, and I'm going to make a 3 quart starter on a stir plate.
I sanitized my 4l flask and pitched into the first qt of wort yesterday. I plan on adding an additional quart of wort today and again tomorrow. Is this method really any better than just pitching into the 3 qts of wort all at once?
Even if this method doesn't help the yeast, I think it will help prevent the yeast/krausen from overflowing, which I've had happen before.