Yeast Starter Question

My next brew session I am doing a high gravity Belgian dark ale. I use BeerSmith 2 for my software and it is calling for 493 billion yeast cells (Wyeast Trappist High Gravity #3787). I want to know if it is possible to get 493 cells from a 2L flask/stir plate?

My thinking is this. 200g DME to 2 litre water and one #3787 yeast package. Let sit for 24hrs on stir plate, decant and add another DME/water solution to top off to the 2 litre mark. Let it sit another 24 hrs on stir plate and then pitch.

Does this make sense? My problem is I only have one 2 litre flask and one yeast package and trying to make the best of it.

Cheers.

Sounds like that is the best you can do for the equipment you have.

Check yeastcalc.com for making a step starter. It is actually quite easy to step a starter to get to the required amount of yeast. It can be time consuming. I make starters from just 5 ml of frozen yeast. It takes about a week.

Ok, thanks guys.

Cheers!

Just to update. I created a 2 litre starter and let it sit on the stir plate for 24 hrs. At that point I took the flask off the stir plate and let it sit for approx 8 to allow the yeast to settle to the bottom of the flask, then decanted. I then added another 1 litre water/100g DME to the flask and put it back on the stir plate and all hell broke lose. Over flow big time. !LOL! I can't put the starter on the stir plate or it will continue to overflow. The yeast has gone mad. I'm not sure if I should just pitch the yeast now or let it sit (off the stir plate) overnight. Thoughts? FYI, I have 5.5 gal in the fermenter waiting for yeast.

You could certainly pitch now, pitching at high krausen is preferable and that 2 liters won't impact your beer flavor.

I'm worried that I don't have the proper cell count if I pitched now.

pitch now! you're fine

Will do! Thanks guys.