Bottle Dregs Stepup Schedule

I would say yes. I normally use 100ml for the first step (dregs from one bottle), so you're right on target. Consider not even decanting the first step, just add step two to the flask. Also, if it's still roaring, step three could be in the 1L range. Suggestion: mark your large flask with something like a 100ml mark (sharpie). When the yeast solids reach this line I figure that's about 200 billion cells.

Is this for brewing a witbier?

 

Do you use smaller Erlenmeyer flask for the step ups? Like a 250, and/or 500 ml. And would one be ok loosely covering foil over the opening of the smaller flask so as to allow gas to escape and not allow bacteria in?

 

I just pour 100-250ml of wort into the bottle itself and cover with foil for the first step, then go into the flask when I am working with 500ml+ and put it on the stir plate.

 

Either way will work. Like stealth says, you can pour straight in the bottle. But a brown bottle makes it difficult to see any krausen/sediment. However, it's common to miss the high krasuen on the first step because it can come and go within hours. Many times I've moved to the second step on faith. I cover the opening with saran wrap . . . it looks good when a hard shake makes it swell up. A pinch of yeast nutrient/oxygen speeds things up. Also, be aware the quantities @InVinoVeritas lists are for dregs from four bottles.

Gravity looks good. In your case you are sure the yeast are active after the first step, would probably be okay going to 1.030 for the second step. I'm presently drinking a Hoegaarden clone and it defines summertime beer. Good luck finding Curaçao oranges.

 

My situation is a bit different, I want to recover yeast from a canned hefe. The best I can come up with is to somehow nearly empty 2-4 of these cans, swish the contents and pour in to a flask of starter wort. If it works for bottles, it should work with cans too right?

 

I'd sooner put dried up cardboard in my wort than dried up orange peel .

Seriously, my experience with dried orange peel has been bad . . . also, author Randy Mosher advocates fresh over dried in all cases. Fresh orange zest (even if it's not sour) is your best bet.

How are the starter steps doing?

 

If it was carbonated in the can, using the original yeast strain, you should be able to harvest the dregs just like from a bottle.