Repitch on 34/70 lager yeast after two weeks?

[m1k3]

I brewed 10 gallons of pilsner (1.054 OG) with 34/70. I like to do a series of lagers, repitching the yeast into successively larger and darker lagers.

I can't brew again for 2 weeks. I am keeping the yeast cakes in the unopened plastic bucket fermenters from the 2 week primary (beer was moved into kegs).

The buckets with the cold crashed yeast cakes are being kept at 38F in my fermentation chest freezer.

Should I repitch this yeast after two weeks stored under a tiny layer of beer at 38F?

Or just toss it out and start over with fresh 34/70?
(it was a clean fermenation and now would be $20 worth of yeast, if the viability stays good)

 

[stevehaun]

I would repitch.

 

[DurtyChemist]

I plan on doing this and mine was cold crashed for 2 weeks at 45 and kegged tonight. I plan to make another lager and pitch directly on the yeast cake and I don't expect any problems. I have a fair amount of beer on top of the yeast which should keep oxygen away from it until I pitch my next wort.

 

[m1k3]

I would repitch.

Thanks!

I kept the yeast for 15 days in the fermentation chest freezer at 36F in the unopened fermentation bucket and then repitched 15 gallons of 1.072 wort on the two yeast cakes from the 1.054 previous batch.

The fermentation kicked off just as expected.