Need Yeast Cake Advice

[Mexibilly]

I'm transferring a stout to secondary Sunday, and have another identical stout on deck now that I could brew the same day.
Assuming I brew, then start the chill, then transfer, can I simply rack the fresh stout right into the primary I just transferred from?
Maybe spray a little StarSan on the insides and lid?
Aerate real well and stir in the yeast thoroughly?
Would this be over pitching?

Now that I've posed these questions I'm about to do a massive search for info, but any advice based on experience would be much appreciated.
~1.086 OG for both.
Wyeast 1728 Scottish Ale 3 step starter on the original

 

[botigol]

You can do it as many, including myself, have without infection, but it is a massive overpitch, so you will probably miss out on some yeast-driven flavors and aromas.

 

[Mexibilly]

So would removing maybe half the yeast cake in a highly sanitary manner be a good option to reduce the effects of over pitching?
I have 2 us04s that I had planned on using on this one if an opportunity to get another 1728 didn't happen.
I hadn't even planned on brewing the stout yet until I realized the opportunity to try this method I'd heard about was right in front of me.

 

[botigol]

Theoretically, you only need about 5oz of what's there. This is dependent on how much non-yeast trub you think that you have. I got this result from the Mr Malty calculator, leaving the Yeast Concentration and Non-Yeats Percentage sliders in their default positions on the Repitching from Slurry tab:

http://www.mrmalty.com/calc/calc.html

If you have another fermenter, I would leave the current one covered until you are ready to pitch and then harvest 5oz with a sanitized measuring cup. You could then save the rest in sanitized jars/containers for future batches.

 

[scottballz]

I would go through the trouble of washing the yeast first then pitching at the correct rate. I just don't like knowing I am pitching new wort on top of old hops, proteins, fats, dead yeast, and not to mention way over pitching. Seems to me like an easy way to throw some off flavors.

 

[Mexibilly]

Yeast washing is definitely something I need to try.
Based on past experience this is a great stout yeast that would be great to have around.
Based on your responses I'd rather be sure to end up with best quality beer I can brew than take the easy option.
Thank you. I have 2 days to assemble my harvesting and washing necessities, and I already promised my wife I'd brew her a beer Sunday

 

[BigFloyd]

I prefer to keep it simple. Use about 40% of the yeast cake for a mid-high gravity batch. Only use the whole cake on a really high gravity ale or a high gravity lager. You can either scoop out that much and pitch into another fermenter or remove 60% or so and pitch onto what's left.

There's no need at all to "wash" it (which has the potential to contaminate the yeast) unless you dry hopped or dumped all of your kettle trub into the fermenter as some do.