I'm curious how you guys who brew 10+ gallon batches deal with creating enough yeast. I'm toying with the idea of upgrading my capacity to handle 10 gallon batches, but I am a little unsure about how I should handle my starters. For example, when I'm building up yeast for a typical 5 gallon lager batch, I've got a 4 liter starter on a stir plate (in a 5 liter flask), and I feel like that's _barely_ enough yeast.
Do you guys run two stir plates at the same time? Or perhaps make a smaller batch and re-pitch a bunch of slurry? Or...?
Given the rest of my setup, I will probably ferment in 2 6.5 gallon carboys (since that's what I have, and I can get them both in my chest freezer). So that tends to suggest that I'd be better off with a second stir plate... Splitting a batch of yeast into two equal pitches seems tricky and error-prone. But I'd love to hear how others approach this.