[gws]

Hey guys, I wanna re-pitch some Wy2124 that I just finished making a Pils with. After I racked the beer off I dumped the yeast cake/trub into a sanitized 1gal jar. Other pictures I've seen show the yeast and the dead cells/trub separating out, but mine even after 24 hours in the keezer still looks homogeneous. What should I pitch?

Picture: https://drive.google.com/open?id=1VuRgalKOmwT_wLPR290QGCWAruojKVbR

[denny]

Pour off the beer on top, then pitch 1/3-1/2 of wjhqat's left into your beer.  No need to worry about which layer.

[Robert]

Pour off the beer on top, then pitch 1/3-1/2 of wjhqat's left into your beer.  No need to worry about which layer.

+1.  Swirl up and pitch the slurry including trub.  A little trub wont hurt.  Trub won't grow, just the yeast.  I've taken 2124 out through many generations doing this.

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[MNWayne]

The only way I re-pitch is when I have a batch that just dropped clear and a new one just off the boil. I transfer off the yeast cake and dump the freshly chilled wort from my boil pot right into the fermenter. The fewer number of transfers, the lower possibility of infection.  I will only do this once, I don't like more than 2 batches of trub accumulating in my fermenter.

[Robert]

^^^^
This will result in an extreme overpitch, and more than the "little bit" of trub that is not worrisome.  It will make beer, but not your best.

Harvesting yeast to a sanitized jar and pouring off most of the supernatant beer before repitching offers no more opportunity for contamination than making a starter, and depending on methods possibly less.

Repitching can be rewarding as yeast takes time to adapt from lab to actual brewery conditions,  and IME (as conventional wisdom holds) starts to hit its stride and perform really well between the third and fifth generations.  Even in a homebrew setting and brewing every few weeks, there's no reason you shouldn't be able to take yeast out 10-15 generations,  and WY2124 will happily go further.

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