Yeast Banking IV - Starter Tables

So it appears my post on stepping up to a pitchable amount of yeast created some confusion (and has an error).  Here are some simplified tables to lead you through the process.  The days of the week are set-up for how the London Homebrewers Guild yeast banking operation works, but the tables are easily adaptable to any schedule.

For London Homebrewers Guild members reading this post, anything in italics is done by the yeast bank's yeast wrangler (i.e. me).

For Ales with a Starting Gravity Less Than 1.060
This will produce ~180 million cells, assuming yeast is grown using a stir-plate at 22 C to 24 C.

Day/Time	Step	Cells at End of Step
Before Monday AM	Send me a PM on the board requesting yeast	0
Monday AM	Start 7 ml culture from frozen stock	125-175 million (0.125-0.175 billion)
Tuesday PM	Pickup 7 ml cultures (from my house, or at Guild meeting).  Pitch into 250ml or 1.040 wort with stir-bar; grow 24 hours	4 billion
Wednesday PM	Pitch 250ml starter (plus stirbar) into 1.25L of 1.040 wort.  Grow for 24 hours	48 billion
Thursday PM	Put starter in fridge, let yeast settle overnight	48 billion
Friday AM	Pour off starter, replace with 1.5L of fresh 1.040 wort.  Stir for ~12 hours	185 billion
Friday PM	Place starter in fridge.	185 billion
Saturday AM or Sunday	Pour off all but a small amount of starter, swirl to suspend yeast and pitch into beer (use magnet to avoid pitching stirbar).	185 billion

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For Strong Ales (Starting Gravity Greater Than 1.060) or Lagers
This will produce ~380 million cells, assuming yeast is grown using a stir-plate at 22 C to 24 C.

Day/Time	Step	Cells at End of Step
Monday-Saturday	Follow the steps in the above table upto Friday PM	185 billion
Saturday AM	Pour off starter, replace with 1.5L of fresh 1.040 wort.  Stir for 24 hours	380 billion
Sunday AM	Place starter in fridge.	380 billion
Before Brew	Starter is stable in the fridge for 1 week; before pitching pour off most of the starter and swirl to suspend the yeast.	380 billion

Note 1: For best results (lager or high-gravity beer), it is best to pitch active yeast.  The easiest way to do this is to pour off the starter, add ~500ml of fresh wort, and stir for 2-4 hours at the planned pitching temperature.  This will get the yeast past their stationary phase and allow you to pitch yeast at high krausen, but with a minimal amount of starter wort (which tends to taste bad).

Note 2: If you have a 4L flask, the above process can be performed using a 3.5L starter in place of the 1.5L starter, producing 562 billion yeast - enough for a high-gravity lager.