I suppose I could take a fermentor leave it in the nearly freezing garage for a few days, warm it up and pitch straight into the new batch? However, if one is to pour it off into a container and keep it in the fridge, should it be put on fresh low gravity wort or finished beer from the current batch? I imagine low gravity wort would might still ferment even at low temps requiring the release of pressure from the container, however it seems like any fermentation of ale yeast at fridge temps would be yucky for lack of a better term. Have I answered my own question? Leave it on some finished beer? I've read all about washing with boiled water and its counterarguments here on HBT and I don't think I'll be going that route. I'd like to start re-pitching at least a little with slurry to save some time and money, but it makes me a little nervous when I'm having great success building fresh starters for my 10 gallon batches.
Thanks for the tips!
