Saturday I intend to make my biggest beer ever, a Big Irish Red with a goal OG of 1.110 or so. I brewed an irish red that I harvested the yeast from, that OG was 1.071. To do a starter for my 3 gallon 1.110 OG brew on Saturday, is it easiest just to make my 900mL starter on the stir plate (I only have a 1L flask) at 1.070 because the yeast already fermented out from that OG, or should I start lower and add higher gravity wort to step it up tomorrow? Calculating the amount of yeast I need, I should need a little over 1L of a starter, but I don't have the ability to do that unfortunately.
Primary: 20 min IPA (14oz cascade/5gal), partigyle pale
Bottled: Orange Cream Ale, Big Red Ale, RIS, American Stout, Nut Brown Ale, American Amber Ale, Brown Porter