I'm getting ready to start a Belgian Triple, but am concerned about the primary fermentation stalling out. While doing the shopping, I'll pick up an extra smack-pack of yeast (Wyeast Belgian Abbey), and will do a starter to give the yeast a head start.
I was planning on pitching both packs of yeast on brewing day - but it seems like adding that much yeast to that much malt is guaranteed to cause a big blow off.
Would it be better to hang on to the second yeast pack, and pitch it once the first round of primary fermentation slows down?
Secondary #1: Irish-American Red
Secondary #2: American Pale Ale
Drinking: West Coast Pale Ale, Opening Day Wheat, Raspberry Pale Ale
Gone and Missed: American IPA,Irish-American Red