I brewed a barley wine on saturday with an OG of 1.090. I pitched the wort onto a yeast cake of wyeast 1056 from a Hazelnut Brown Ale. I just checked the gravity today (Tuesday) and the gravity was 1.020 I've pitched onto a yeast cake before, but I figured it would take a little longer for a barley wine. I'll definitely be reusing yeast as much as possible from now on!
Your yeast cake has far more yeast in it than what you would normally put in. The mix is obviously working in turbo drive. Keep checking the SG though to make sure everything still going normally. I've read blokes saying they are happy to brew on successive yeast cakes up to six times, just be careful what beers you brew (a pale ale after a stout mightn't work). Also remember too much yeast might blow a brew to the moon. There is thread about someone wanting to reuse yeast highlighted today, find it and you might find something you'll utilise
I have limited experience, so take it with a grain of salt, but my last brew was a big wheat with a starting gravity of 1.065. I pitched onto the yeast cake of my previous wheat and fermentation started in roughly 4 hours and appears to be done after three days. I haven't actually checked the gravity (I am leaving it for a week anyways, so I will check it in a couple days), but blow off activity has slowed considerably.
Is pitching on a yeast cake really that quick?
I've pitched onto a yeast cake before, but I figured it would take a little longer for a barley wine. I'll definitely be reusing yeast as much as possible from now on!
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