Ok, so yesterday I made a 1 liter starter with Wyeast Octoberfest Blend and let it ferment at room temp over the course of the day. In the evening I shook it and poured 650 ml of the starter into a larger 2 liter flask. Topped off both with fresh wort. Left the 1 liter at room temp all night and slowly cooled the 2 liter to my lagering temp. Once they both ferment out I’ll decant spent wort, pour the big starter into my 3 gallon carboy @ 52 degrees and pitch the liter starter on top of my cooled wort so they get down to lager temps together.
Brewing a 3 gallon Pilsner (to prepare my yeast).
Splitting the primary into 2x 3 gal carboys and pitching amber bock wort.
Pitching both 3 gal primary yeast cakes onto my 5.5 gallon Oktoberfest.
Is that going to be enough yeast or do I need to buy another smack pack and pitch on top of it? (calculator says I need a 0.75 gal starter)
Is this too many generations of yeast?
Do I need to wash it because I leave in the cold break trub?
Thanks in advance!