Repitching yeast slurry

[NunoAraujo]

I have a batch finishing up primary that i fermented with S-04, and I'm planning on brewing another batch two days after bottling that first one. Can I just harvest some of the yeast cake into a sanitized jar and then repitch some on my next batch (using mr. malty's pitch rate calculator)?

 

[boydster]

Yes, it is that easy. Store it in the fridge until you are ready to use it; the sooner, the better.

 

[dozer5454]

+1 on that. I have done it in the past with great results.

 

[NunoAraujo]

Cool, thanks

 

[NunoAraujo]

So, I harvested the yeast cake today into a sanitized mason jar that I put on the fridge, and I'm using it tomorrow. Would a starter be needed?

 

[curtw]

I am not an expert. But I'm at the point where I always make a starter now. And I would for harvested slurry too -- unless this is a really small batch with a low OG.

 

[Paps]

The 5 gallons you just made with it was your starter.
Unless you threw 90% of your yeast away you wont need a `starter`
If you managed to save the whole cake you might actually be overpitching.
Do a search for "pitching rates" and hopefully that will clarify things for you.

 

[boydster]

Don't worry about a starter, it's all going to be very viable still tomorrow. Follow the Mr. Malty pitch rate calc like you planned and you'll be fine. Just be sure to let it warm to pitching temp before it hits your wort.

 

[NunoAraujo]

Yeah, it's a 2.4 gallon batch (1.055 OG). According to mr. malty I'll just need to pitch 28 mL. Thanks everyone

 

[boydster]

I just checked that on mrmalty.com, and I think you should pitch more than 28ml. 28ml means you are pitching a really thick slurry with 4 billion cells per ml, and that is rather unlikely given that you just harvested it and it hasn't been concentrated at all. I would shoot for 45ml-55ml if I were doing this.