First Starter Identification

This is my first starter. White Labs Kolsch.
Question is, is all the white material yeast?

Yep, looks good.

yeast!!

If I keep feeding it fresh wort & nutrient will it produce more?

Yes if it is at the proper temperature. Did you use mr malty to calculate your starter size? Is there a reason you want to increase the amount of yeast from this.

dieselpete said:

If I keep feeding it fresh wort & nutrient will it produce more?

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Sure will!

Beautiful beautiful yeast. Unless you add more wort, after 48 hours the yeast won't increase too much.

Looks like some good healthy yeast. If you want to grow more yeast you will need to build another starter and only pitch a small amount of the yeast you have. You cannot exponentially grow yeast in a fixed size starter. You can only grow yeast by stepping up to larger size starters or continually pitching small amounts into a fixed size starter. If that is a 2L starter then that looks like plenty of slurry to pitch 5 gallons. Use the calculator on MRMalty.com to make sure you have enough. Also remember, more yeast is not necessarily better. Overpitching can be just as bad as under pitching. It is best to pitch the proper amount.

aarong said:

Yes if it is at the proper temperature. Did you use mr malty to calculate your starter size? Is there a reason you want to increase the amount of yeast from this.

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Nope, no Mr. Malty.
Just wing'n it.

It bubbled for about 2 - 2.5 days and then went flat.
So I put it in the beer fridge. https://www.homebrewtalk.com/f35/show-us-your-kegerator-29053/index428.html#post4885719

So that spent wort is pretty potent, eh?

PaulVikingAles said:

If that is a 2L starter then that looks like plenty of slurry to pitch 5 gallons.

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That's actually a 1L starter.

And since I'm so smart, even though the directions said to use 1l of water, I thought that would end up being to much, so I used less and ended up with about 400ml of wort after boiling. Brilliant...

aarong said:

Is there a reason you want to increase the amount of yeast from this.

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Yes, more yeast.