A vial/smackpack alone is not enough for anything over 1.040 IMHO. As for the "two vials", it depends on how old they were.
Starters are easy. Boil up 8oz of LME in 2L of water for 15 minutes, chill it down to ~75ºf, put it into a flask or some other container that you can cap with aluminum foil, and pitch the yeast. Wait until it's "done" (the krausen will fall just like with a normal ferment), then either pitch that whole thing into the beer or chill it down and discard the spent wort. There are tons of resources that go into more depth than this. A good place to see how much yeast you'll need is Mr. Malty's Pitching Rate Calculator.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
Scottish 80/- Sweet Stout Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)