Yeast Dilemma

[CTownBrewer]

Long story short...I made two 2L starters for my x-mas ale last night. I will be pitching in about 30 hrs & need about 400 billion cells.

My issue...I just realized I looked at the wrong quantity from my recipe sheet & only used half of the required DME for my starters. I'm afraid I'll be underpitching because of this error.

What should I do? I don't have time to refrigerate, decant, & re-do the starters, so my only option seems to be to pitch more yeast. I don't have a LHBS anywhere near me, but a local liquor store sells a handful of White Labs strains. I'm using Wyeast 1332 Northwest Ale in my starters. Should I buy 2 vials of WLP 005 British Ale & pitch two different strains? Any other ideas?

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[thegerm]

you can delay pitching 24-48 hours to give yourself time to re-do your starter. just be extra careful about sanitation and wait to oxygenate till you pitch.

 

[BBL_Brewer]

If you have more than 24 hours to work with, step up the starters. If they are healthy and active they will blow through the new wort addition in nothing flat. If the yeast has low flocculation and you don't have enough time to step up and cold crash, then pitch the whole starter.

 

[dcp27]

just add some of your wort to those starters and pitch the next day