Repitch yeast cake ???

[Sevenal]

OK

Making the Pumpkin Ale for the first time and rep itching the previous yeast for the first time.
I am underway as I type this. My big question is this.
I have recently made two brews. First brew I bottled two weeks ago was an
American IPA, it had a high gravity of 1.063 and finished out well at 1.015 and left a half of a quart of yeast cake from an nice rich RED ale.
The second brew was a Black Stout and left me with one half pint of of yeast cake two night ago. I guess because it was a lot lower OG at 1.047.
Both were made with Dry Nothingham yeast packets.
Which would be better to Repitch for the Pumpkin Ale? And how much of it will I need for a five gallon partial mash?
I am about to bottle the Stout now so I will be pitching the yeast in a few hours.

UPDATE ! Life has gotten in the way of brewing today. It will have to be Friday after work.
Please make any comments or suggestions.

Thanks in advanced for any thoughts.

Al
a.k.a. Sevenal

 

[osagedr]

Use the pitching rate calculator at www.mrmalty.com to determine how much slurry to repitch.

My understanding is that storing yeast slurry for more than a day or two above 34 degrees F is a bad idea. I'd forget about the yeast from the IPA.

 

[Bheher]

I am confused on your half of a pint of yeast from the stout, you are talking about yeast left in the bottom of a carboy from primary fermentation? If so half a pint cant be correct.

When you pitch onto a yeast cake you leave your previous brew in the carboy until you have your cool wort ready to be pitched. Then just switch the two. The yeast cake should never be sitting in an open carboy. If you have a gap between using yeast look up yeast washing.

 

[Sevenal]

Ok just over a half pint of yeast and trub were in the bottom of the primary bucket of Stout.
I had cold crashed the 4.5 gallon batch in the fridge for two days prior.
I siphoned the beer out and into a secondary fermentation bucket yesterday and put the yeast cake in a sanitized jar,
Yielding about 9 oz of yeast.
There was probably a few more oz left in the bucket but I knew I did not need the entire amount and so washed it away.
I have that 1/2 pint of yeast in the fridge, where it has been since reclaimed last night.

 

[Sevenal]

Ok gonna wash the Stout Yeast and then make a starter later tonight.
About how much of the yeast will I use, like a half inch in the bottom of a half pint?

 

[Bheher]

A starter is a good idea.
I would use all the yeast you have going into the starter. Then pitch the whole starter into your wort.