Supplement Dry Yeast for Strong Ale With Fresh Yeast from New Batch?

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Clint Yeastwood

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I made a beer somewhere in the ballpark of a quad (1.100), using a fair amount of wheat. The beer is sweeter than I would like, and it has a lot of pineapple flavor, so I'm going to try another version with less Special B, a different set of hops, and some additional junk.

The first beer has not been transferred yet.

I am going to use Lallemand Abbaye. I would rather not throw two whole packets of starter into a beer, but a calculator says one is not enough.

I haven't reused yeast in around two decades, so I don't know what I'm doing. I was thinking I might just sanitize a long spoon, grab a bunch of yeast from the first beer after transfer, put it in a sanitized glass or something, and dump it into the new beer along with a packet of fresh dry yeast. I can't pump the new wort onto the old cake without a lot of trouble, because I put hot wort in my fermenter and cool it in the swimming pool before pitching. I have two fermenters, so I can put the new beer in a fresh fermenter and shovel yeast from the old one.

Brewer's Friend thinks I need 450 billion cells, and it thinks I have 110 billion right now. This is based on its "High Gravity Ale" setting. That means 4 packets, and there is no way I'm doing that. Based on experience and what other people have said on the web, the figure seems to be double the norm.
 
I am mainly concerned about infection and cell count. I suppose I'm paranoid because I got a string of infections 20 years ago while using plastic fermenters. I'm concerned about the wisdom of sticking a hairy arm with a spoon down into a keg, but I guess it will work.

I see a couple of sources saying there are something like 1 billion cells per milliliter, so that's something like half a liter of slurry I would want to transfer in order to secure a strong fermentation just using slurry. On the other hand, I have seen people say an overpitch can kill esters and/or phenols, and the beer I'm making is supposed to have some yeast flavors.

The keg I would be taking the yeast from was pitched on November 25.

If this worked, I would also want to use the same yeast for my next amber ale, SG somewhere around 1.055.
 
This must have been the most boring question ever, because no one answered.

Brewing today. I am going to move a lot of yeast from the old keg to the new one as cleanly as I can. May also add a packet of dry yeast.

Lallemand says not to rehydrate Abbaye, which is interesting.
 
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