The Bar Towel

A couple questions for the more experienced wheat beer brewers here.

I know the recommended method for priming wheat beer is to use some krausen from a fresh batch, but since I don't have that am I okay with using my regular dextrose for priming? I used the WB-06 dry yeast for a 2 week primary, and am not planning on any secondary conditioning before bottling.

Should I get another packet of the WB-06 and make up some starter to use?

Also how many volumes of CO2 do you aim for in a bottle conditioned wheat?

I wouldn't buy more yeast unless you have really dirty trub. Just take a couple table spoons from the cake and add it to your bottling bucket.

For most brews, I typically use ~120 g of sugar for 5 gallons. I think that's just under 2.5 volumes of CO2 (including the gas that's already there from a fermentation around 65F).

For my wheat's I used 180 g, which put me around 3.2 volumes. That's on the lower side for a wheat, but I don't like a lot of gas. With a little more, it'd probably sustain a better head.