I moved my red ale (Edme kit + 3 lbs DME + Kent Golding hops) from primary to secondary after a quick (2 day) bubble fest and the complete reduction in the krausen. It's been in the secondary about a week, and the SG has been at 1.018 for a few days in a row.
Target FG is 1.010, so I am going to repitch with a packet of dry ale yeast my homebrew store sold me (Safale US-56, from Fermentis, if that makes any difference to readers).
Here's my question: are their any guidelines you can offer regarding repitching? For example, I was going to add the dry yeast to a cup of boiled water, cooled to 90-100 degrees, and just directly to the secondary, just as with initial fermentation. Is this fine?
Also, I believe one does NOT agitate / oxygenate the secondary, even when repitching. Is this accurate?
Any rules of thumb or other experience is most welcome.
On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone