Increasing yeast count

[RishoBrew]

Recently I brew a California steam type beer using European Pilsener kit with a Wyeast 2112 Cal. Lager yeast. It came out really smooth but with low on ABV, which was calculated using a hydrometer to 3.4, but I think it was much lower as determined by standard empty stomach beer test :rockin: . The OG was 1.041 and FG was 1.015. I just popped the activator on the yeast package and a day later l pitched it. That was my very first batch! I've learned a lot about the beer science since then and looking back I know what I would do differently.

Now I want to repeat the recipe but want to increase the ABV to a level of store bought craft beer, i.e. Anchor Steam or the likes. From the original recipe (below) I'm increasing the LME from 3.3 lbs to 6 lbs. And so I need to increase the yeast count (could have bought 4 packs but I didn't). The Yeast Calculator site/ suggest I need to do a two step process starting with a 2L batch. The challenge is I don't have a stir plate or a flask. What I do have is 2L glass coffee pot that I thought I'd use. This brings up couple of concerns:

- 2L starter in a 2L pot
- How often to "shake" up the batch?
- How to proceed to the 2nd step?
- How long before each step is done?


---------------------------------------------------
Europa Pilsener Steam

.5# Crystal Malt 10L
.5# Torrified wheat
2# Breiss Golden Light DME
3.3# Breiss CBW Golden Light LME
2 oz. Saaz 3.6% alpha
Wyeast 2112 California lager

 

[ColoHox]

Make a 2L starter, let it ferment for 48 hours, shake it as often as you can.

Cold crash your starter to drop the yeast out. Remove the spent starter wort by carefully dumping it off. Warm the yeast back to room temperature and add your second 2L batch of starter wort. Let that ferment for 48 hours, shaking as often as you can.

After 48 hours (not a hard number), cold crash the starter, pour off the starter wort, and warm your fresh new yeast to room temperature (or near whatever pitching temperature you will use).