Stepping up without decanting

[MichaelBrock]

I'm planning on brewing this weekend. However, I just realized that recipe I have in mind, a 1.083 weizenbock, is going to require a 2 step starter (I'm too cheap to buy 2 vials of yeast if I don't have to). I have been reading up on starters and the generally recommended procedure is: start the first starter, let ferment about 24 hours, chill, decant and use that yeast in the second starter. Up to now I have just been doing 1 step starters and dumping the entire starter into the beer. This time I would like to chill the final starter and pitch only the yeast.

Unfortunately, I don't have enough time to follow that routine and brew this weekend. I have come across references to stepping up without decanting but none provided details. I was thinking that I would do the first step in the normal manner, say (for arguments sake) a 1l starter. After 24 hours I would add a second liter of wort, but adjusting the overall gravity of the 2 liters to keep it in the appropriate 1.040 range. Would this work? It would shave a day off the process.

 

[LLBeanJ]

Yes, you can do it and it'll be fine.

 

[MichaelBrock]

Thanks! That will be my plan then.

 

[Malticulous]

Wyeast's calculator is setup for that. I believe any weizen--even a bock should be pitched lower than most other ales. That's how I get the character I want.