[bo]

I regularly pitch the full cake from a 1.050-or-smaller 5 gal batch into a 1.070-or-bigger 10 gal batch. It's just a lot easier than building a starter that size.

I do that as well as starting with a full 10 gallon cake and repitching for another 10.

[pyrite]

IMO it is better to take out a portion of the slurry - heck, it only takes a minute to dump in clean, sani mason jar, and measure out the appropriate amount. Also, the bruno hefe - the old yeast and protein hop resin on the sides if the fermenter - you dnt really want that to dissolve back into your beer. I think you make better beer by measuring out the slurry and pitching into a clean fermenter.

Hey BTW is it called barunhefe? IDK I always forget how to spell it.  I heard the Masterbrewer from Aanheuser-busch give a talk about exactly what you said majorvices.

[majorvices]

IPad and stoopid auto fill.  guess it doesn't take German. "Bruno hefe", lol.

[Hokerer]

IMO it is better to take out a portion of the slurry - heck, it only takes a minute to dump in clean, sani mason jar, and measure out the appropriate amount. Also, the bruno hefe - the old yeast and protein hop resin on the sides if the fermenter - you dnt really want that to dissolve back into your beer. I think you make better beer by measuring out the slurry and pitching into a clean fermenter.

Hey BTW is it called barunhefe? IDK I always forget how to spell it.  I heard the Masterbrewer from Aanheuser-busch give a talk about exactly what you said majorvices.

Almost,  it's "braun hefe"

[majorvices]

I'm pretty sure it's "Bruno here"...   

[pyrite]

Bruno here on this forum, braun hefe everywhere else. Got it thanks for clearing that up.

[davidgzach]

I just pulled a hydrometer sample as it seemed to burn out in about a week.  It's definitely the cleanest tasting lager I have made at just under 3 weeks old!  I could tap it and drink it now.  Might have to try this again!

Dave