> I have recently gotten into the lazy habit of brewing on the same day I rack
> my last brew from primary to secondary. That way I can dump the new wort
> right onto the yeast cake of the last batch, and I get a great quick
> fermentation start with no additional work needed at all.
> I know one should still pitch fresh yeast after a few generations. However,
> I worry about the very practice of using the yeast cake. I see three
> problems with it:
> - The yeast is intermixed with huge amounts of trub, although I try to clean
> it out a bit. Trub is bad.
If there's a lot of trub, you can clean it up by dumping the sediment
into a flask of boiled, cooled water. Swirl it around, then let it sit
for a few minutes. The trub will mostly settle out, and you can decant
the water (with suspended yeast).
> - I don't get to sanitize the fermenter.
Yeah... but assuming your sanitation on the first batch was good, this
shouldn't be too much of a concern -- if it has been covered, it really
ought to be about as sanitary as it was when the first batch went in.
However, some batches make a total mess of the fermenter, with crud
stuck all over the place; in cases like this, I will use a clean
fermenter (and pitch by transfering some of the sediment from the old
one), instead of simply racking onto the dregs.
> - Isn't there actually a risk of overpitching? I worry that this practice
> gives more yeast cells than recommended, something that can lead to problems
> (according to Noonan).
You can always dump some of the dregs out first. Or only transfer
*some* of the dregs, if you are using a clean fermenter.
> What do you think?
> Svein Olav Mytting