Aaaaaaand.... we're back.
So the last step in culturing up this yeast was to sample the 100ml starters to make sure that they fermented properly and grow them up to a full sized yeast starter. That and to innoculate the agar slants, but I'll post on that later.
I decanted some of the fermented wort (hereon refered to as beer) from each of the 100ml starters. Here they are. I knew those beer festival sample glasses would come in handy one day!
I tasted each one and each tasted exactly the same. Neutral, clean, no off flavors at all. Well attenuated. So the next step was to prepare a 3000ml yeast starter with some yeast nutrient, 5.2, and a drop of olive oil. The yeast slurry from each of the 100ml starters was pitched into cooled 3000ml starter and it was set on the stir plate to ferment out.