Pitching yeast cake from a freshly finished Irish Red

[syvmn]

I'm planning on brewing an American Wheat in the next few days and want to use the US-05 yeast that's currently sitting on the bottom of my cold crashed Irish Ale.

After reading through a few things my plan is to pitch 1 - 1.5 cups of slurry into my new wort.

My question is if I should do a simple washing of the yeast before pitching, or just use raw slurry?

 

[EarlyAmateurZymurgist]

If the slurry is relatively trub free, you can use raw slurry.

 

[McCoy]

I don't know what's the downside to having trub in your pitch, as you're going to have trub in there anyway. I am a supporter of foregoing any washing and just repitching slurry.

 

[syvmn]

There was only an ounce of tettnang in the Red, so I can't imagine there will be much in there. I think I'll just go with strait slurry.

Do you think a cup is good for my ~1.052 Wheat?

 

[gpack]

Why don't you just rack on top of it?

 

[syvmn]

Because that would be over pitching the yeast.