Originally Posted by Blender
How big was your beer? How big is the one you have planned ?There are those that say not to reuse yeast in a beer above 1.060 - 1.065 because it may have stressed the yeast. I probably would give it a try and have some backup dry yeast in case its needed.
I don't think the temperature issue will have an effect since we make starter worts at those temperatures.
This is a long story, but a funny one.
When I got back into brewing I went all out. Watching youtube, forums , every ounce of knowledge I could find becfore returning to this great hobby.
Decided to keg but always keep a 22oz. bottle of each batch. Like my 3rd batch I decided to try repitching the yeast cake from an IPA to another batch of the same beer with a different hop schedule.
Anyway, the new beer with the reused yeast started bubbling away in about 2 hrs. and after 3 days was done......I repitched some dry yeast and fermentation would not restart. I thought I ruined my beer and dumped it. But I did keep a 22 oz. bottle. About a month ago a friend and I were drinking a bunch of my 22 oz samples and ran across the dumped batch. Well, being slightly intoxicated, I opened it and drank away. It was great beer !!!!! The yeast evidentally just consumed all those sugars and was finished in 3 days.
Moral of the story is never dump a batch until tatsing, and repitching yeast works well if good sanititation is practiced. The yeast in this story was Notty by the way.