lager yeast step starter

[nootay]

So i am going to be making Jamil's schwartzbier this weekend:

http://beerdujour.com/Recipes/Jamil/JamilsSchwarzbier.htm

According to mr malty, i need 396 billion yeast cells. I watched this video on step starters:

http://billybrew.com/stepping-up-a-yeast-starter

I have a 2L flask and one vial of yeast. According to the video if i make a 2L starter, decant, pitch again, ill have 300 billion yeast cells. Do you think that will be enough for this beer? Or should i decant and pitch again? that will give me around 400 billion yeast cells im guessing. This is my first lager, just want to make sure i get everything covered.

Thanks

 

[944play]

You should be fine. The Mr. Malty pitch rate is a good rule of thumb, but also pretty conservative.

 

[nootay]

good with 300 billion cells and 2 steps? or go for the 400 with 3 steps?

 

[osagedr]

I always suggest new lager brewers consider dry yeast as a sure way to get enough yeast pitched.

But since you have your vial of liquid already, go with the extra step and get to 400 billion cells if you can. It won't hurt anything and you will avoid the serious pitfall for new lager brewers, which is underpitching. If it's for this weekend, get moving!