I see where people reuse the cake all the time. I like to at least split the left over yeast and wash at least once. Once it sits in the fridge for a while I always have a small level of creamy looking yeast and about 10 times of other stuff below that. I just pitched around 500ml of slurry minus the beer/water on top on to 5.5 gal of 1.029 wort. I expect it to go pretty well.
Is my only problem the fact that I don't have a blow off tube and am using an airlock?