So just to be sure...cuz I am the total "beginner"...
What you're saying is that I can do the following:
1. Brew a batch of any kind of beer
2. Let it ferment in the primary
3. Rack it to secondary when it's done fermenting
4. NOT clean the primary
5. Brew a new batch the same day I rack the former batch to secondary
6. Pour the cooled wort from batch #2 into the primary
7. Pitch the yeast that came with the kit for batch 2? Or not?
Not...well, I don't use kits anyway, but there is no need for more yeast. The "pitch" you already are giving it is enormous...
8. Aerate batch 2 in the primary
I actually aerate it on the way in by just letting it splash down to the bottom of the fermenter. You could shake it, too, I suppose.
9. Wait for that bad boy to start fermenting
You don't wait long...it'll blow you away how fast it starts, and one of the single best things you can do for your beer quality is a large, vigorous yeast pitch.
I thought that yeast has a lot to do with the flavor of your beer....
What would happen if I:
Brewed batch #1 as a Belgian Witbier with Belgian Wit White Labs yeast
Then brewed batch #2 as a stout and use the old yeast from batch #1?
Wouldn't that distort the stout?
Would I still need to pitch the British Ale yeast form the stout kit?
You couldn't use this trick in that case. If you pitched the ale yeast that came with the stout, you'd have two yeast strains, one of which was seriously overpowered by the other. You only use this trick to brew similar styles. Since what 90% of homebrewers brew 90% of the time is ale, you can run 3 or 4 batches on a vial of White Labs American or British Ale yeast.
Just wondering...Thanks for your help! This is fascinating!!!
Another note...stop buying kits and just buy ingredients. Use Dry Malt Extract instead of liquid, real grain adjuncts for steeping, I prefer whole hops. And definitely switch to liquid yeast. It produces much better results. Worlds better.