I’m going to make a Doppelbock this weekend. To get enough yeast I made an international Amber lager using WLP833 German Bock yeast and I was planning on just racking onto the yeast cake/slurry after kegging the Amber. If I hit an OG of 1.090 for the Doppelbock then I’m going to need about 900 Billion cells for a “high gravity lager” pitch rate. When I plug my amber into a yeast starter calculator treating it as a stepped up starter I get an out 1200 billion cells. Do you think I should just pour the new beer onto the entire yeast cake even though it will be about a third more than I need or should I dump out some of the slurry before racking onto it to get closer to the target pitch rate or should I relax and grab another beer