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Technically anything over 1.030 needs more than 100 billion cells for "optimal" fermentation; but that doesn't mean a 1.050 wort won't ferment with 1 smack pack. I've never brewed anything under 1.050 and I stopped using dry yeast awhile ago. I always use a starter.

I use both, I have a 14 gallon conical and five or six 6.5 gallon glass carboys; the only real advantage to the conical is that I can dump the trub and any hop material from the bottom, after it all settles and prior to fermentation. That and the yeast harvesting, of course. It's also easier to...

Another reason for starting small, is so that the yeast have a chance to out compete any bacteria that may be present in your starter. The yeast from the dregs of a bottle of beer are going to be in pretty bad shape. How long have they've been sitting in that bottle, and under what conditions...

You'll need two vials.

Looks like you maybe scorched your DME when you were bringing it up to a boil?

Put the starter on the stir plate while it is fermenting.

Mr. Malty doesn't really have step by step instructions. Here's a pretty good link. http://www.klob.org/sites/klob.org/files/Yeast%20Starters%20Presentation_0.pdf

+1 We have 5 (count 'em five) cats and a chocolate lab roaming about the place at any one time. (my daughter also has a couple of pet rat's) We've learned to become one with the fur. I've had a few infected batches, not sure if the animals are to blame, there's no way to know. I just...

Absolutely. Here is a nice instructional video if your looking for tips. http://www.aleiens.com/video/top-cropping-yeast-from-a

Your going to need around 640 billion yeast cells if you want a healthy ferment. You will want to add both vials to your starter, but I doubt you could ferment 2000ml of starter wort with both vials added in a 2000ml flask, even with fermcap. You might want to consider making a 1500ml starter...

The bottom layer is your yeast. WLP002 is uber flocculant, it will drop before everything else, every time.

OP says he is brewing tomorrow, so there is no time to step; but if you have the means to make a 2 liter starter and shake the @#$% out of it every hour or so, you will probably end up with close to the required amount of yeast by tomorrow. Otherwise, I would definitely pitch more than 1 pack...

I haven't had the opportunity to try it again. My brewing has taken a back seat to other priorities lately. I've been needed a brewing fix for several weeks now, your thread just might push me over the edge. I can say that in the end the beer that was on the stir plate ended up being the...

I've done this, with very good results. Here is the thread https://www.homebrewtalk.com/f163/stirred-fermentation-291116/

Hmmm...gas powered stir plate. You might be on to something there.

The hop profile was nice, but I wasn't happy with the rest of the flavor profile. If I were to brew it again,, I'd probably do as ajf suggested and drop the chocolate malt, then substitute crystal 40 for the amber malt.

Sounds interesting. Subscribed.

Should work just fine, as long as you are diligent with your sanitization methods, all that transferring makes for a high risk of contamination.

I'd have some concern for the possibility of wild yeast being introduced to your starter. If it were me, I would ferment out as normal, but be sure to give the starter the smell and taste test afterwards. Who knows maybe you'll end up with a totally unique tasting beer.