An FYI:
As I'm typing away, my stir plate is workin' hard for the money on a 2L pitch of White Labs Belgian Ale yeast. It's pretty nice not to be obsessive about shaking that jug every five minutes. I'm looking forward to tasting the subtle (or not so?) differences in a properly pitched amount of super-strong yeasties.
If anyone wants the low-down on the easiest route to go when making a stir plate, just give me a holler.

I'd post pictures by my Mac is feisty.