Originally Posted by BugLaden
Thanks! I'm still going through the styles, trying to feel my way around which styles require ester production from the yeast. For example, I know that Saisons and Hefes need ester production, so doing another batch on the slurry would not be a good idea. It sounds like pitching on a Dopplebock slurry will be a safe bet.
I'd "repitch slurry" (i.e. re-use slurry from a previous batch; this is your best source of sufficient numbers of healthy, viable yeast [assuming the previous batch was properly fermented, etc]) but never "pitch on a cake" (i.e. simply dump one batch onto the previous without cleaning my fermenter or ensuring that I was only pitching enough cells for the job rather than the whole cake, which often will have many times more cells than you need).
Take good care of your fermentation planning and your beer will be better--guaranteed.