I'm going to be brewing a Barley Wine on Friday. OG 1.094. According to Yeast Calc I need 334b cells to pitch.
A 1L starter, stepped up again with another 1L will get me 356b so I should be right on the money, my question is on how to properly step up.
I have a stir plate and I brewed a 1L starter last night. When I go to add the other liter of wort, do I have to decant the starter first or can I add it to what's there, if I have to decant what's the minimum amount of time it needs to ferment out for before cold crashing, and how long does it take to cold crash fully, without having to worry about throwing out good yeast?
I'm planning on brewing tomorrow night and I'd like to be able to decant before pitching, so I figure I need to let it crash cool for at least 8 hours right? If I can boil some more wort now (It's been 14 hours) and add to it, I should have enough time, if I have to decant this first I may not.