I am making a starter for a Belgian Dark Strong Ale (OG target is 1.075-1.110, recipe on page 244&245 in Brewing Classic Styles). I am planning to pitch approximately 300 Billion cells. I am starting with Wyeast 1762 (100 Billion cells). To get up to 300 billion I was going to build it up twice, a half gallon at a time. I have never done a multi stage starter before. After the first fermentation is complete, should I chill and pour off the first wort before I add the second? Do I just pour the second half gallon right on top of the first and aerate? Or, should I forget the second propagation altogether and just build a single one gallon starter? Thoughts, suggestions, comments?