I am a new brewer (1.5 months) and for my last 4 recepies, I've washed and re-pitched my yeast using a starter. It is working very well, but I have been making a 500ml starter for 3 days and pitching it without thought to how to measure it. This weekend I want to brew two 5 gallon batches and split the yeast starter between the two (two different recepies). I starter earlier with the yeast starter on Monday. The problem is I don't know how to measure the yeast to know when I can brew the two batches. It is an ale yeast so I assume I have yeast on the top and some on the bottom. Any advice on this. Both batches this weekend will be 1.050 ish IG.