OK, so i jumped the gun a bit and started my yeast starter for my DIPA a full week before brew day. I'm not really sure what i was thinking, but I do know that i want to step up this starter.
The OG is going to be around 1.076 and mr. malty told me that i need about 1.25 L starter.
So, off I go researching the steps. And after complete info overload, I fall back on Palmer's advice and boil 2 cups of water, adding 1/2 cup of DME. I cool and add to 1L ehrlenmeyer flask and pitch yeast (which is poofed up wyeast propagator pack at room temp). then cover with sanitized foil.
Nice yeast activities. Now i start winging it. After two days, I boil up two more cups of wort and add fresh wort. I have no stir plate, but have been swirling, etc. The yeast look fine and healthy, but i don't think i'm really stepping this thing up.
So, i have a 64 oz. growler that i can move this starter to, but i'm not sure what step to take next. Do i need to cool and decant and then pour in a new batch of wort?
I am bringing this to you folks because I have seen soooooo many ways to do yeast starters on the internet and am getting confused. Sorry this is long-winded, too.