Later this week, I'm planning on kegging the pale ale that's currently in my fermenter, then brewing an oatmeal stout and dumping the wort on top of the yeast cake that's left behind from the ale. I've never done this before, but I know It's a common practice among homebrewers. I was thinking about kegging one day, then brewing the next. This means the yeast would be sitting for about 24 hours. My fermenter is a Sabco converted keg. I have a closed system that uses CO2 to push the beer into my kegs. When this is done, the fermenter would remain closed to the outside. I'm thinking the yeast would remain safe during this time. Any thoughts on this, or any other considerations for adding wort to then prior batch's yeast? Thanks. Brew On!