As an example, my next brew day will be 5.5G of 1.05(targeted) Pilsner. Beersmith, MrMalty, and Yeastcalc all call for around 385B cells, give or take. If I buy 1 vial of WLP 833, split it as above into 2 1L starters, and shake the heck out of, what is my approximate yield cell mass? If I remember correctly Mark, maximum density in 1L is 200B cells, so I should yield roughly 400B, correct? Is this putting too much stress on half a vial, for a lager, asking it to go from about 50B to 200B in one step? Most of those calculators call for 2 vials and huge starters to get there: 6L un-stirred, for 1 vial, 4L for 2 vials, etc. I have 5L flask and 1G jug, so I can easily split into 2 vessels, just don't want to stress my yeast. My last 2 lagers were both under-attenuated by 5 points or so. 5 points may not be much, but they both taste sweet to me, but I know they were under-attenuated. I just really don't want a sweet pilsner. This brew day is still almost 2 weeks out, so let me know what you think