starter size

[dazer23866]

Just recently i have been getting some flavors in my beer ever since i have been using my own slants, the yeast seems ok, so i could not work out why this is happening, so i got myself a copy of the yeast book and now realize i have been seriously under pitching.
i normally do a 25 l tr batch, how i was preparing my starter was by adding wort to the vial and shake and then add to the 1 ltr of wort and then put it on a stir plate for 24 hours and then pitch.
I now understand that if i was to start the vial in 10 ml of wort step this up to 100 ml and then finally 1000 ml i would roughly have enough yeast to pitch into 20 ltr
batch.
my question is is how would i step up for a 25 ltr batch

[gregorach]

A 1L starter should be sufficient for 25L. If you're worried about it, you could always make the last step slightly larger.

[dazer23866]

A 1L starter should be sufficient for 25L. If you're worried about it, you could always make the last step slightly larger.
Cheers

Thats good to here
Do you think that doing it the original way from slant to 300ml then to 1000ml i would have been under pitching, because there were definitely some bad esters going on that would correct them selves over time which leaves me to believe that the yeast that were there eventually cleaned up after themselves

[gregorach]

Hard to say for sure without doing a cell count - there are a lot of variables involved. It's entirely possible though.