I've read it's not recommended to harvest and store for later re-use, a yeast cake from the bottom of a fermenter if any fruit or spice was used. I'm curious if there are degrees of grey here.
Tomorrow I will begin to cold crash two 5-gallon buckets of saison (OG 1.055) and then rack the beer into kegs a couple days later. The remaining two yeast cakes will undoubtedly have a tiny amount of non-yeast particulate that is not from malt.
That is, for an 11-gal yield of wort runoff from the kettle (after leaving behind a gallon of hop/break/spice/peel spooge in the kettle), I had added with at least 5 minutes remaining in the boil 1.3 oz of lightly ground coriander, an ounce of dried bitter orange, a small amount of fine zest from a couple fresh sweet oranges, and 2 grams cracked grains of paradise. And when I ran off the wort from the kettle into the fermenters, all was first strained through a fine-mesh strainer.
I'm pretty much looking for three basic options for a response, as follows:
1) in my experience, or from reading articles and/or other forum threads it's not worth the risk,
2) I've done the same thing a time or two with no problem or read, or know from industry practice that it's not very risky,
3) I've done this plenty of times with no problem.