Alright Bob I have read through about half of this thread and my head hurts now because it is so long. Thus, I don't want to go back through and find the answer to the question I know have. Sounds like you know a lot about this stuff so I wanted to clarify that if I make a starter from a fresh vial of whitelabs or wyeast that 238ml of slurry would be an estimate for an appropriate amount for a 1.048 OG beer? Or is the 238ml number for unwashed yeast that is only 25% viable yeast which would mean you only would need a fourth of the 238ml from a fresh vial?