Reusing yeast-simple alternative method?

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8string

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Couldn't a brewer just take a sample (with a thief) from an actively fermenting primary and put it straight into a fresh batch? It seems to me that there would be plenty of active yeast to start a new batch. This occurred to me as a possible option since I have time to brew a few times a week right now. Anyone tried this or curious?
 
I do it pretty often. Drop my racking cane to the bottom with the black tip removed. Swirl it slightly as I'm siphoning to "vacuum" up the yeast.

Once I have a good cup (per five gallons I'm going to brew), I'm done and ready to pitch the next batch.

Obviously, this can't be done until the first beer is finihsed with it's "active" fermentation.
 
Yeah, Google "top cropping yeast." I have heard of people doing it with very good success.
 

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