Actually, the gravity was 1.014 after 6 days of fermentation, and went to 1.012 after the D-rest.
For the starter, I split the original yeast into 2 1L flasks and filled to ~600ml using light DME and yeast nutrient. Then I kept at fermentation temp of 50F for 3 days with occasional swirling. Using the calculation from Mr. Malty, it looked like I needed to use 2 vials of the yeast to pitch so I figured what I did was equivalent.
Just a side question, did you use any dry yeast when bottling after fermenting with the 838? If so, what worked for you? Thanks for all your help guys!