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Letting your decanted starter come up to room temp is the same as bringing your vial or smackpack up to room temp. Just the change in temperature will re-activate the yeast. But if spending the extra time makes you feel better, adding a very small amount of wort certainly wouldn't hurt...

Safale states in their spec sheet that there are 6 x 10^9/gram (6 billion cells/gram) viable cells at packaging. 6,000,000,000 x 11.5g = 69 billion cells per satchet. But then I've been shown this quote from the Mr. Malty website. "Some exciting work has been done on dry yeast lately. Reports...

...or just pour a little out of the flask before pitching the yeast in. :)

You could probably get your cell count in 3 big steps. 1 - pitch 1 satchet of rehydratated dry yeast into a 3 liter starter on a stir plate. 2 - decant, and dump that slurry into a 6 liter starter. 3 - decant, and dump this slurry into a 12 liter starter. Once that ferments out you...

I'd be tossing that bad boy. I'm amazed that thing didn't shatter.

Actually, SpeedYellow has it right. 1 liter of water mixed with 100g DME will yield a wort with a gravity of around 1.037.

The knitted doily thingy probably dampens some of the noise, as well as looking very stylish. :D

I see your prepared for blow off, nicely done. Hopefully not needed. :)

Just curious here Double D...why do you make the gravity of your starters so high?

Good info here.

Depends on the yeast. More flocculant varieties will obviously take less time. If your using WLP002 it'll be flocc'ed out inside of an hour. In my experience, even the less flocculant varieties will drop most of the yeast in about 24 hours.

By Jove I think you've got it! I would also plan on an additional day to crash and decant the final 2 liters, that's an awful lot of oxidized nastiness to be dumping into 5 gallons of nectar. :mug:

1 cup DME to 2 cups water will give you much too high a gravity for a starter. Use the 100g DME per 1 liter water ratio and you will be fine. If you don't have a scale 100g DME is about 3/4 of a cup of DME. So, 4 1/4 cups of water (1 liter) mixed with 3/4 cup DME (100g) will give you a...

Congrats on your first batch! And welcome to the obsession. :mug:

*Hi-Rez version here. :cool:

The 1/2 cup DME to 2 cups water formula that has been floating around the forums forever, really isn't very accurate. 1/2 cup of DME weighs in at around 70 grams; 2 cups of water is 473 milliliters. 70g of DME into 473ml of water gives a starting gravity of about 1.056. After boiling for the...

Maybe you had some old yeast check the date on the package. Even if it's old it could still take off, it might just take a few days. Looks like your going to have to visit your LHBS.

What does this bruising look like? Are the leaves at the bottom turning yellow and brown?

How old was your yeast, and did you aerate your starter before pitching yeast?

DerekJ's recommendation to check out a yeast starter calculator is very sound advice. They can be helpful in understanding how yeast cell count relates to the volume of a starter. Cheers.