I just did this with Sweetwater's IPA. You need to build up your starter and give it time (and a lot of stirring on a stirplate or shaking). I initially pitched the bottom inch off 2 bottles of beer into a pint starter. After a week, I poured off the liquid and pitched the slurry into a quart starter. After another week & 2 days before brewing I repitched the slurry into 1.5 quart starter with a bit higher gravity (1.045).
When I finally pitched my entire starter (liquid & slurry) I got great robust fermentation that was krausening within 8 hours of pitching.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel