Reusing Yeast Slurry For Barleywine

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GroovePuppy

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Planning to make my first Barleywine in a few weeks. Rather than pitching onto a previous yeast cake I'll scoop some out according to whatever volume the Mr Malty calculator suggests. Is there likely to be a problem if the yeast I'm harvesting is from a Cream Stout?
 
It's #1098 which the Wyeast web site lists as useable for English Barleywine.
 
That should be fine. I pitched my 999 barleywine right on the yeast cake from a previous brew and it worked wonderfully. I'll be doing the same for future big brews.
 
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