Pitching on yeast cake...

[WhatsOnTap]

Hey guys, my Red Ale is just winding down its primary fermentation (about one bubble every 30 sec.) and I want to put a mead on the cake because I heard it will ferment out fast on top of a good primary ale yeast cake. I have a couple questions regarding this situation:

1. Should I rack the ale to secondary now or wait until the bubbling slows to once a minute or more? It's been in the primary for 5 days.

2. What's the best way to go about pitching on a yeast cake? I assume I'll need a wort (must) temp around that of my original ferment? Thanks!

 

[user 574]

Here's a thread and my response to this.

https://www.homebrewtalk.com/showthread.php?p=52588#post52588

Piching temp of the wort should be standard pitching temp. Wouldn't need to be exactly what the trub is at...

30sec to me is fine to rack, has the krausen fallen?