Single Yeast Starter to Split into 2 batches

[Vintage63]

I will be brewing a 10 gallon batch of an american amber and will split into two carboys for fermentation. I want to use the same yeast strain and make only one (1) starter.

Once the starter is done in my flask, is there a best practice for measuring how much yeast should go into each carboy? I usually like to cool and decant so I pitch mainly slurry.

Any words of advice on how to best approach doing this so as to pitch about the right amount for each carboy?

My guess is just decant, and then go 50/50 with the slurry? Right?

Thanks for the help.

 

[phoenixs4r]

Decant, pour in fresh wort from your brew that day, give it a good shake, split liquid evenly between two fermenters

The problem with eyeballing whats 50/50 with the slurry is that the slurry isn't all yeast. You should have some protein and hot break in it as well

 

[avidhomebrewer]

Yep, go about 50/50 in each via the eyeball method. If you can, make 2 starters with the same strain. A little easier to deal with.