I use a lot of the White Labs California (WLP001) yeast and I was wondering if I could stretch it out a little further. My plan was to do a starter as I normally do (1000ml), and then swirl it to suspend it and pour half into another container and stash it in the fridge until my next batch is ready to go. If the yeast has doubled after 24 hours then theoretically won't I have as much as I started with in my tube when I split it and stick it in the fridge? After splitting I was going to top it off with more wort and I would have another starter going right? I'm sure there are holes in my marvelous plan here, would someone point them out to me please?
I'm thinking I should probably let the starter settle out rather than split at full krausen, which is generally when I would pitch it, so I should actually have more than I started with, even after splitting. If this is an acceptable plan how many times would it be ok to split? I know I kind of shot a lot of questions out there, any help would be appreciated. Thanks!