I'm going to make my first starter in preparation for a big 1.078 IPA using Wyeast 1450 that I hope to brew this Sunday. According to Mr. Malty (after my 4th batch I finally remembered!), I need 2.52L of starter required w/intermittent shaking; I don't have a stir plate. I plan on laying to rest some cheap gallon-wine and letting it ferment in that given it's glass and I can easily sanitize it. Since I only have a 1L flask, I was going to:
Wednesday night : boil 840 mL water + 0.65 cups DME, ice-bath cool it, add smack-pack #1, pour into wine-jug, aerate it for a few minutes, and put that in the fridge overnight so yeast cake settles.
Thursday night: repeat this w/smack-pack #2, but before adding the batch decant off the gunk, then put in the fridge.
Friday night: " " smack-pack #3
Sunday morning: take out of fridge, allow to warm up to room temp, and start brewing.
Do these steps seem to make sense? Should I shake it each morning before I head off to work while it's still cold from being in the fridge overnight? Should I not put anything in the fridge until all three mini-volumes are prepared? I know I'll be losing a good amount of volume in the decanting process, but having tons of yeast ready to go should be the more important step here, right?
Any thoughts would be greatly appreciated.