I'm looking for advice on a 2- or 3-stage yeast starter. I'm thinking of the following method, so would some of you more experienced folks lend a hand with a confirmation and/or advice, please?
My equipment: 3000ml Erlenmeyer flask (boro), stir plate, Wyeast yeast, DME, Wyeast nutrient blend
Here's what I'm planning:
If I do a 1.5L starter, assuming 100B starting yeast cells, I should finish with 181B cells (i.e. 1.8x multiplier). If I split the starter into 2 flasks, each being a 2nd stage (using chill & decant), wouldn't I end up with (0.9B * 1.8) * 2 = 3.24B cells?
* White Labs video: https://www.youtube.com/watch?v=1zUYxb-_B8A
(6:12 mins into video)