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I currently have a Guinness Clone sitting in my fridge. In a 25 Litre batch, there is a little over 1Litre of trub/yeast cake. My brother-in-law wants to use the yeast cake to pitch his stout.
However, his stout will be a double stout (at least 8% - expecting an OG of 1.080) and we plan to age it on woodchips in a secondary fermenter. I used S04 and it fermented out really fast and the samples I have taken taste fantastic.
Are we running the risk of over-pitching? Or considering his beer will be double the gravity of mine, and with his new set up we only have a small amount of trub, should it be about right. Does it matter if there is some astringency cos we will be aging on wood chips?
I've pitched beers straight into the yeast cake, without even trying to harvest. I even did it with a beer of the same gravity... it worked, and I could taste no off flavours.
But given you are trying to do a beer double in gravity almost, I think you'll be fine. Most people would recommend washing the yeast first. Which I'd normally agree with.
We've been using slurry often enough and it's been fine - not bothered washing the yeast and had some really good feedback about our beers!
We're trying to also figure out how we get the slurry to the right temp - we normally cold crash our beers for a day or two but considering how clear my samples have been I wonder if I even need to...
http://www.mrmalty.com/calc/calc.html I normaly pour the slurry from last batch into a 1L jug and sit it in fridge next to the carboy I am about to pitch into, once the carboy is at pitching temp you just pour in the amount required.... for lagers this can take 12hours to cool a 46L batch down to 10C
+1 for Mr Malty