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Thanks for the input. To clarify, you always have to step up your starter - 2L intitially, then 4L for a couple of days, even with a stir bar. I've seen a few articles stating that using a stir bar almost doubled yeast growth, but it looks like you're always prepping two wort samples at 1.040...

PU's been my favorite beer since the seventies, when the caps were lined with cork. (Yes, I'm that old.) I've been brewing for a year now, 75 gallons and just went AG. I like to keep things simple (aerate wort by pouring between brewpot and primary 5 times is my favorite.) I'm wondering...