04/29/07
Two yeast starters

Measured 650mL water and 60 grams light dry malt extract for each yeast starter. Placed in pans and heated on high until boiling and foamy. Covered and continued to boil for a minute or two. Removed from heat and placed in water bath to cool, still covered.

Poured fresh yeast through sanitized funnel into sanitized erlenmeyer flask. Immediately followed with wort at ~95¡.

A - California Ale yeast fresh from White Labs
B - Irish Ale yeast fresh from White Labs

Placed in closet, swish daily.

05/03/07

Decanted ~400mL of liquid from erlenmeyer flask, leaving ~200mL, carefully so as not to disturb caked yeast on the bottom.
A - liquid is clear, yeast cake is clearly visible like a pancake with swiss-cheese holes.
B - liquid is mostly clear but murky down by the yeast cake. Surface of the cake is not clearly visible.

Poured liquid remaining in erlenmeyer flasks through sanitized funnel into sanitized yeast vials.
A - 3 vials, ~45mL each
B - 1 coke bottle, 2 vials, ~45mL each

Used remaining ~65mL of liquid and yeast immediately for starter 4.