« on: September 22, 2016, 02:37:10 PM »
For stepping up on lagers, I occasionally have also just made small batches of beer - I hate to waste what otherwise might be decent wort for, say, a helles or similar light lager. But under Mark's approach, you retain the "spent" wort, because it is at high krausen and then pitch directly into and get that new "starter" up to high krausen for pitching into the full size batch (if I understand the approach correctly). For what it is worth, I think at high krausen, the starter can handle fermenting a lot larger batch than you might otherwise expect based on calculators for recipes - lager or ale.
After the pitch and ferment, you can re-use the yeast cake directly, if you time your beer making for that purpose.