How do you put together a strong stater for lager yeast?
The background to this question is that I recently did a 2L starter of Wyeast 2206, bavarian lager. My first lager where I've had good temp control (6 gallons of doppelbock, ~1.080). From what I'm reading, the starter should have been a yeast cake of 3/4 to 1 inch in thickness that corresponds to 5L of starter.
That's a big starter for me. If I understand correctly, the process for building that would be something like so:
2L starter: 65 degrees, 2 days
cold-crash and decant: 1-2 days
add 2L more of wort: 65 degrees, 2 days
cold-crash and decant: 1-2 days
add 2L more of wort: 65 degrees, 2 days
cold-crash and decant: 1-2 days
brew, pitch at 50+ degrees
Am I over thinking this? I'm at day 8 after pitching, 53 degrees, and the batch still has krausen with a full flocculation. Not that there is a problem, just curious as to what people do for a stater in the context of colder fermentation.