I'm getting close to the end of fermentation on a batch of Belgian strong ale (OG 1.078, est. FG 1.012) and looking for a little pre-bottling yeast advice.
I'm brewing a recipe from Beer Captured
that calls for pitching a second dose of Wyeast 1388 three days prior to bottling after a seven week fermentation.
I scaled the recipe down from 5gal to 1gal and brewed another small batch of Belgian strong ale (OG 1.058, FG 1.013) at the same time and split the original yeast pack between the two small batches.
I washed and collected the yeast from one of the two batches and my thought was that I'd make a starter and pitch the results (splitting again) into both 1 gallon batches. Before I do that I wanted to see what I'm getting myself into. Is this a good plan? Should I even bother with the starter? Should I just add some dry Nottingham or something else instead?
Thanks for the advice!!