Splitting a starter?

[vw addict]

Say I wanted to move up to 10 gallon batches and was going to split fermentation into 2 6.5 glass carboys. Can I make a yeast starter with a vial or smack pack and split that into the carboys, or do I need twice the yeast to start with? The yeast multiplies in a properly aerated wort, is that the trick? Plenty of aeration?

[Saint-Thomas]

Lately I've been starting up my yeast a day or two before I brew. I make a mini-wort using DME and about a quart of water and put it in a 1 gallon jug with an airlock. There's plenty of activity and sediment in that slurry when I go to pitch it, and I get fermentation within hours. And I shake the crap out of the gallon jug to get it aerated. (I'm moving up to pure oxygen as soon as I get this tank filled)
I do this regardless of liquid or dry yeast and have had good results. In your situation, I would make two starters in a similar manner and split the yeast. You might even want to do it 2-3 days before so they have plenty of time to multiply.

Next gadget purchase for me is a stir plate to help this process along.

[danno]

I do exactly as you suggest. I make a 1L starter from one smack pack or tube. on day two I divide the yeast into two 1L starters and add fresh wort. if my OG is under 1.060, that's it. if it's over 1.060 then I'll add one more day and go to a 2L starter.

all this is on stir plates with pure o2...

[vw addict]

Any recommendations on where I can read up about making a starter? I don't want to keep asking dumb questions.

[BrewDog]

Yeast Starters (http://www.howtobrew.com/section1/chapter6-5.html)

I have a bookmark to Palmer's How To Brew Web Site (http://www.howtobrew.com/sitemap.html) because it is so helpful.

[barleyburps]

Everytime I brew, I bottle some of the cooled wort (prior to adding any yeast), in a few sanitized old 7oz coke bottles. I fill them all the way to the rim, so as there is no room for air (I equate no head space with less chance for contamination). Then I cap them, and store them in my fridge until I need them.

That way, I have a supply of wort for making starters, or priming prior to bottling.

[takhsh]

I do the same thing, by filling a quart plastic bottle with wort. I place it inside the freezer. The day before I need it, I take out of hte freezer, and boil it for 20 minutes. Let it cool, etc... I use this instead of DME. I do this like once a year, may be twice a year. What I do if I do not use a starter?

The day of brewing is also the day of filling up the kegs from my previous brewing. The beer in that day is in my secondary. When this fills the keg, the sediment is left behind, and the seconday container recieves the new wort becoming thus my primary. I let the wort splashing into the container, and I consider it enough oxygeration. I am practising this for two years now and signs of fermentation start in less than two hours. Next day (in fact next morning) there is full head on top of the wort. I continue this for about 10 (ten gallon) batches. After this time, I have read that the yeast may mutate, so like once a year I start a new yeast in a starter. Each time a have a new starter yeast, fermentation starts after a full day, except this last time! It started after three days! I was considering to get new yeast and start a new starter. I will wait and taste the beer when it is time to move it to second fermentation. If the beer taste OK, I will consider that it is fine, and I will continue with my old technique of using the sediment for my next batch. Otherwise, I will start another starter.