Originally Posted by jcryan2
pitch the yeast and let grow for 48 hours or so, decant the spent wort, add a fresh wort batch and repeat a couple of times.
Although I prefer stepping up a starter over making one large starter to begin with, there will be a large amount of active yeast in the "spent" wort that you decant. In fact, you will be throwing away the most active yeast.
For each step, I would chill the starter for at least 24 hours to settle the yeast before decanting.
Having said that, I must say that what I would do is not necessarily correct.