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Yeh... wasn't that you?
That calculation caught my eye. A ten minute boil is a long time for a small amount of liquid. I brought a quart of water to a boil in a two-quart saucepan, uncovered the pan, and set the timer, then turned off the flame and poured out the water as soon as ten minutes were reached. The water had lost 50% of its volume.
1.100 is obviously too high for starter gravity wort, but tygo's info is correct...
should I boil and cool more water then just add it to the existing starter? How much?
Should I also use more DME? How much?
Should I spring for another vial of yeast?
For a starter, put 100g of DME in 1L of water (or 200 g in 2L, etc), boil it for 10 minutes or so, add some yeast nutrient if desired. Chill it down to 70F in a water bath and put it in a suitable container (a sanitized gallon water jug works well). Pitch your yeast into it and then shake it up. Then let it ferment out.
That will give you an original gravity near 1.100. That's a bit high for a yeast starter, isn't it?
I often wonder what the upper limits of mashing are. I also liked Kai's point (or what I thought I heard was his point) that what people think of as the benefits of mashing-out may really be due to a longer mash.
One thing this podcast will inspire me to do is set my timer and stir every 15 minutes.