Pitch fresh Wort onto Yeast from Secondary

[esssee]

Hi guys,

I am Crash Chilling a Pale Ale I made two weeks ago, ready for my first kegged beer (Woohoo).

I fermented as normal, then racked it off the Yeast cake, into a secondary fermenter, and as mentioned, crash chilled it to drop out more Yeast.

My question is this:

There are a few millimeters of Yeast at the bottom of the Secondary Fermenter. Once I keg the beer, could I pitch a new cube of wort onto that Yeast?

I was wary of doing it on the Primary Yeast, as it would have been over pitching, but this Yeast cake has considerably less in it.

Your thoughts?

 

[mckenry]

Probably not the ideal. These yeasties that are last, means they are the slower floccers. Good chance they wont be as fit for purpose as the others. I would be harvesting the right amount from the primary fermenter if I was going down that route. There are plenty of harvesting yeast threads. Its about half a cup of trub for 20L or so. Disclaimer below.
n.b. I dont use this method. I prefer to build up a fresh lot from a third of a new smack pack each ferment. Thats just me, coz its easy.

 

[tiprya]

Slowest floccers are generally the best attenuators. Depends what you want I guess.

See how much volume of yeast there is left over and compare to the recommended Mr Malty amount of slurry - generally you don't need much, so I'd reckon you'd be over pitching. I never rack to secondary though, so I've got no idea how much yeast you've got left over in there.