« on: May 28, 2011, 06:14:50 PM »
Denny! Tell the story, man!
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I've brewed with both simply repitched yeast and with washed yeast.
Over quite a few batches for comparison, I found no advantage to one procedure over the other so now I just continue what I have been doing for the last 20+years: I save the cake from the ferment, reptich 1/3 to 1/2 of it into a subsequent brew, and either save the rest for another brew (if it's scheduled to happen within a few days)...or else just dump the remaining 2/3 into the boiling wort.