If there's a fair bit of yeast cake, I would probably decant off most of the cloudy liquid, leaving about as much as there is cake to re-suspend in. Then I'd pitch that. Definitely going to want to let it get up to pitching temps before you do, though.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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