How do I get there from here... yeast

[TimCA]

Good morning,
What is the best way to get my one vile of WL yeast to a volume for two 5 G carboys. Bottom line is I have one vile and will be brewing 10G of American wheat. My actual brew day will be in 5 to 7 days. I have a 1000 ml beaker, a 2000ml beaker and a few growlers for ramping up the yeast. Please help me with the volumes to get from here to there. Do I need two steps ??

Thanks
Tim

[Danno]

I'd go right to your 2000ml beaker with a quart of wort and the entire tube. If it's real active, it will ferment out in a couple of days. Then put it in the fridge overnight, let the east settle out and decant the spent wort. Add fresh wort one more time (1 to 1.5 qts depending on whether the citicity will create too much foam). Then split it on brew day.

[Speyedr]

Based on Mr. Malty, wihtout a stir plate you won't get enough growth in that second step (maybe not even the first.) You will get the yeast "warmed up" for the job though.

Before I got my stir plate I ramped up in growlers with airlocks and just shook the crap out of the wort to aerate.

I would make 3qts of wort and split into 2 growlers, 1.5qts each. Shake the crap out of the wort and split the tube between the two growlers. By doing this you are pitching less yeast into each growler thereby allowing the yeast to multiply more, since there is more sugar available to a smaller population of yeast.
Put airlocks on the growlers if you can. In 24hrs it should have fermented out. If you want to do this 48hrs in advance you can chill and decant like Danno says, but I just pour it all in there at high Krausen instead. As long as you are using light extract and normal fermentation temps this "beer" will not thow off your flavors.
Also, if you pitch these when they are at Krausen (maybe 18hrs after you pitch into the growlers) your fermentation will kick off and finish a lot faster.

Just my opinion...

[bub]

I'm going with Speydr on this one...
BUB