I LOVE Oberon from Bell's Brewery in MI and have been dabbling a bit with a "clone". One way I'm trying to stay true to the ingredients is to get some yeast from the bottles. I did try this before with a 2 gallon batch and it worked great. The difference is that I used LME in the starter last time and this time I'm using LME. The other difference is that I'm going for a full 5 gallons this time. I feel "OK: about what I'm doing, but I'd rather feel "SOLID" about it. Hence why I'm here looking for some validation. So here's what I've got going on. I used the dregs from 3 bottles of Oberon in the initial step. Since Oberon is a seasonal brew, I'm assuming the yeast is still pretty viable. I'm just using a half-gallon growler and swirling it through the day. For the first step, I boiled 1 quart of water and added 3 oz of wheat DME to get me to about a 1.030 wort. I put 1 pint of that into the growler with the bottle dregs. I let that sit 3 days and then cold crashed it, decanted the wort, and moved onto the second step-up. The "used" wort came in at about 1.008 so I know that yeast was busy. For the second step I wanted to increase the gravity and volume of the wort so I went for about 1.5 pints of 1.040 wort. I did this step today. My big question here is: do I need to do a third step-up in another few days to something like a quart of 1.050? How can I be sure that I've grown enough yeast to successfully ferment a full batch? I need to find some resources to learn more about yeast. The details about pitching rate and such haven't sunk in very well from what I've studied so far. Any suggestions? I know there's a book simply called "Yeast" but is it geared towards a professional or hobbyist?