I noticed the mention of pouring off the spent wort (its not really beer due to the amount of aeration I provide) from the sedimented yeast. I find that pouring doesn't work well. I siphon off the spent wort after the yeast has sedimented from a crash cooling. I can't really get all the wort off the yeast, but I get a lot off. To rouse the yeast, I add a slug of the freshly chilled wort from my batch into the starter flask and put it back on the stirrer. That is a happy bunch of yeast when its added to the rest of the wort in an hour or so.