I've got a nice pipeline of sours aging now and I just brewed another Flemish Red with Wyeast Roeselare. One thing I've never done is resue a yeast cake, which I want to try when this Flemish red is done in the primary. I know with each reuse you get more sour and tart flavors so I really want to try this. Do I simply rack a new beer on top of the old yeast cake and pitch a regular saccharomyces yeast strain? Is there a time frame I should keep my Flemish red in the primary to be able to reuse the yeast cake with more success? It's in a plastic bucket right now so when active fermentation stops in the next few days I hope to rerack it into a glass carboy and put a fresh batch of beer on top of the yeast cake. Your advice is greatly appreciated!