i understand the idea of washing the yeast before pitching, but what if you are using it for the same exact beer (or at least the same style with a slight variation?) i am going to be starting a house pale ale and want to have it as my experiment beer to make sure i can replicate procedures and perhaps tweak a thing here or there to perfect my recipe. can i just pitch right onto the cake then? i have read that there may be too much and you are overpitching...should you just dump some out, or switch some of it into a new carboy? just a bit confused, but would love to re-use to save time/money. also, is there a limit as to how many times you can use the same cake? if i brewed this every two weeks, how many batches would it last?