Here is the procedure that I use to create my yeast starters and would appreciate any comments because my beers tend to finish on sweet side. Culture one Wyeast smack pack in 1.6 liters of water with 160 grams of boiled and cooled dry malt extract. Using a flask with a stir plate, I let the culture grow for about 36 hours. Then I separate the starter into equal portions into canning jars that have been boiled to sterilize for creating new starters at a later date. I use the same procedure to create starters for pitching using one of the portions. Should I separate the initial starter into two or four equal portions? Could I feed the subsequent starters more DME to increase the cell count. I don't count the yeast cells. Thanks for any advice.