New Yeast Strain Chart! Searchable and Sortable
Okay all, looking for some feedback! I realized over the past couple of years there have been a number of new yeast labs popping up with offerings to homebrewers. Many of the current resources available online have not been updated to include the new yeast labs, and also seem to be lacking...

Comprehensive Guide to Yeast Storage and Starter Culture for ...
The yeast should be incubated for about 24-36 hours, under continuous or periodic agitation, and your starter culture will be ready! But what about yeast storage, as mentioned earlier? In the lab where I work, a commonly used technique is the Castellani method (storing a piece of culture medium with water in a sealed glass tube).

How Many Cells in a Yeast Slurry. Anyone Use This Method?
Brew 2.5 gallon batch, throw in the yeast. Save the yeast cake in a quart jar, use about half in the next batch and reserve some of the wort to go back in the jar. Next batch. again pitch about half the saved yeast and add mort wort to the jar. I have no idea how many billion yeast cells there are, but its been working for me.

Correctly Rehydrating Dry Yeast - Homebrew Talk
Correctly rehydrating dry yeast is important. Yes, this adds a few steps to your brew day, but remember that it is the yeast and not the brewer who makes the beer. How to Correctly Rehydrate Dry Yeast Here is how to rehydrate one packet or 11.5g of dry yeast. You can scale the numbers accordingly to your quantities. Things you need:

Calculated Yeast Count vs. mL slurry from starter
Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast. The numbers I gave come from Wyeast, and they are directed towards yeast harvested from starters (so it accounts for anticipated levels of 'non-yeast material').

What temperature kills yeast? | Homebrew Talk - Beer, Wine, Mead ...
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Bread Yeast in Wine - Homebrew Talk
Throwing a batch of wine with bread yeast in the fridge will help the yeast settle to the bottom more quickly. That is a good way of doing things. Recipes like the JAOM recipe want you to sit the mead in warm weather and you don't even poke the jar for at least 3 months and by then enough yeast will settle to the bottom.

How to make a yeast starter - Pictorial - Homebrew Talk
This helps the yeast get active quickly, and they go through their aerobic stage, eating oxygen and reproducing, rather than producing alcohol. If you want to be a bit more specific, make a ~1.020 OG starter; use about 2 oz of DME in a final liquid volume (before adding yeast) of 800 mL. This works great in a 1L flask.

Fast Pitch Canned wort - can I just use my dry yeast?
The fast pitch canned wort is an instant yeast starter, which normally would be used with liquid yeast. No need to boil or use DME. As @mac_1103 stated, direct pitching the dry yeast may be all that you need to do, depending on what kit you have.

D47 yeast | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing ...
Wine yeast has a lower temp range than the manufacturers would suggest; I recently put a DV10/71B mixed starter in my fridge to cold-crash the yeast and it kept fermenting away at ~38F for about a week. Once started, it's hard to stop wine yeasts unless you completely freeze the medium.