Splitting Liquid Yeast Question

[IchLiebeBier]

Hi all,
I have a question that I can't seem to find an answer to through searching, so I figured I'd ask it here to get some advice.

I've been 5 gallon AG brewing for several years, and have good experience with liquid yeast and starters. However, I just started getting into 1 gallon brewing so I can brew during the hottest parts of the summer, experiment with recipes, and try new recipes before I commit to a 5 gallon batch.

Anyway, I want to brew 3 or 4 batches of beer using the same strain of liquid yeast (Bavarian Wheat). My thought is, for sake of experimentation and pursuit of knowledge, I will split the yeast into 4 separate small jars and store in the fridge until I'm ready to brew the next batch.

So my question is, say with a well-mixed WLP vial, would it be better to split the vile into 4 equal amounts, and do small starters later; or do a larger starter first, cold crash it, decant, and split the cake into 4? Does it matter?

I'm thinking a starter first would save time overall, but I don't know if it will have a negative effect on the beer if the yeast then sits unused for a couple of weeks.

Also, should I vacuum seal the jars to increase stability?

Thanks in advance.

 

[LLBeanJ]

If it's going to be used within a couple of weeks, do the large starter first, then split. No need to vacuum seal the jars.

 

[IchLiebeBier]

Thanks. I may split the vial in two, then do a starter on the half, and then another starter on the other half later on. That way if I can't brew all 4 in time I should be ok.

 

[WoodlandBrew]

I would make a starter and let it run to completion then store it in the fridge. Or, if you are in a bit of a time crunch, use what you need from the vial and then make a starter with the rest. When allowed to run to completion growth is typically 1billion cells per gram of extract used. Letting it complete also allows the yeast to build up glycogen reserves that will help when the yeast is started again.

Here are details on viability in the fridge:
http://www.woodlandbrew.com/2012/12/refrigeration-effects-on-yeast-viability.html

And at ambient:
http://www.woodlandbrew.com/2013/01/abv-effects-on-yeast.html