I'm planning on brewing a White IPA tomorrow (Monday). This will be a ramped up version of a normal witbier recipe, upping the gravity to about 1.066 and the IBU to around 60-70. My question lies in the yeast prep for this batch. I have 3 options available to me.
1. WLP 400 from a fresh vial...make a starter today and pitch in about 24 hours. According to MrMalty, my starter would be 2L and I don't really like to pitch a whole 2L starter but I don't have time to crash and decant.
2. Pitch re-hydrated US-05, not really to style but I can pick up a couple packs tomorrow and be done with it.
3. Rack the fresh wort onto a a WLP400 yeast cake that I just racked off of today. This was from a batch of regular 1.050 witbier that I just kegged.
I'm leaning towards racking on to the yeast cake, it doesn't smell funky, I'm going from a weaker witbier to a stronger hoppier witbier, so I don't flavor carry over will be a problem. Any suggestions...thoughts....TIA
Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier
Primary 1: German Scwarzbier
On Deck: Belgian Brown Ale, Pale Ale, Stout