Hi all,You would decant the spent starter wort off the propagated yeast before adding new wort for the step up to reduce the total volume in your flask. I find this calculator very easy to use.
I typically make starters every time I brew, but I've never actually had to step one up.
I am planning to brew a Czech Pilsner, and the yeast I was able to get is a bit old (March 2016, only 19.63% viable according to BeerSmith).
Also according to BeerSmith, I need 467.7 billion cells, so I have a long way to go.
As I'm playing with the starter calculator in the program, it LOOKS like I can make a 1L starter on a stir plate to get the cell count up to 117 billion, so a bit more than a new package of yeast.
My question is, then, do I simply go ahead and pitch the new, happy yeast into another starter as though I'm pitching a fresh package of yeast (another 2.69L on a stir plate gets me pretty close to the recommended pitch rate of 467.7 billion according to the software)?
It seems simple enough, but I just want to make sure I'm not missing something important.