Ok, so I am not sure I understand the science well enough to understand the best way to handle starters for harvested yeast - particularly older harvests.
If I have a jar of yeast that is say, 8-12 months old and I want to make a starter from that for a batch, how should I proceed? I know the yeast is likely minimally viable but able to be built up.
Is there a big difference between what I would end up with if I pitch that yeast into a 3 liter starter vs a two step starter? Perhaps a 1 liter and then a two liter?
I am trying to figure out if I have enough yeast having gone the 3 liter method this week. It took a full 2.5 days to take off, but then got normal krausen. Thus far I have been alternating between being on and off a stir plate for 8-12 hour segments.
Any insight into this would be appreciated