I have, in my refrigerator, about 1.5 quarts of thick yeast slurry from an IPA that I am about (Tomorrow to the next day) to pitch into a 1.111 or there abouts barley wine. It has been in my fridge for about 2 weeks. I have a one gallon jug and I was thinking I could take about a pint of the wort, before or after boiling, and diluting it with water to an appropriate O.G. This would be chilled to pitching temp the night I do my boil. The bulk of the wort would be chilled to and put in the carboy to cool the rest of the way overnight. (I have trouble getting to pitching temp with my IC but that is another post) So the night of the boil I would chill my 'starter' wort and pitch the slurry into it before pitching the whole thing into the total wort the next day.
What do you think of this plan? am I wasting my time and 1.5 quarts of slurry is enough all by itself?