Originally Posted by crisputer
What if your using the no chill method? Could the opposite be done by dumping the cake in the beer once it has cooled to pitching temps? I was thinking that on brew day during the mash process I could keg a beer, seal the container with the cake and put it back in the fermentation chamber and use it the next day once the new beer has cooled by pouring it in instead of pitching new yeast. Any thoughts about this? Thanks!
That should work fine. A better method might be;
1. rack finished beer into keg/secondary
2. Wash the yeast cake, or just move it to a sanitized container like a jar or a soda bottle
3. wash/ sanitize fermenter
4. transfer new wort into fermenter, wait for it to cool if using "no chill" method
5. add yeast
Ive done it both ways and both have advantages. FWIW I do NOT do the "no chill" method.