pitching onto slurry

[philistine]

Hey all,
I've been trying to decide on a recipe for my next brew which I want to be a dark wheat beer and Im starting to lean towards Trough Lolly's Pikantus recipe

Batch Size = 22L
OG 1.072 (70% efficiency)
EBC 60.6
IBU 25.2

60 minute 63C mash (Optional: do a 30min 55C protein rest with the wheat before the main mash):
4kg Weyermann Wheat
2kg Weyermann Pilsener malt
300g Weyermann Munich I
300g Weyermann Cararoma
200g Weyermann Caramunich I
100g Choc Wheat
100g Roasted Wheat

90 minute boil:
36g Tettnanger Pellets (4.5% A/A) for 90 mins
26g Tettnanger Pellets for 10 mins

WLP300 yeast or Wyeast 3068 - make a basic clean wheat beer first and repitch the Pikantus wort onto the fresh slurry to get decent attenuation - keep the wort under 19C to avoid excessive esters and bananas in the final product. You should try for a sub 1.015 FG. Best served after at least 4 weeks bulk conditioning.

As it so happens, my current brew which is still fermenting is a basic hefe/blonde wheat and I used WLP300.
Im thinking about this 'pitching onto the fresh slurry' thing, would that mean literally pouring the new fresh wort into the fermenter while it still has the slurry from this current batch without cleaning it first?
Im done a bit of google and reading and there's a few different ways of doing re-using slurry and Im a bit confused...

 

[Tony]

I used to find pitching onto an entire primary yeast cake caused the beer to go mental, and never really worked out right

I used to run the wort into a clean fermenter and add about 100mls of the fresh yeast. This then fermented normally.

Cheers

 

[philistine]

Sorry these may seem like dumb questions:
So by that do you mean scooping out 100ml of the top-most layer of slurry straight out of the previous fermenter? (Now that I think about it, that'd be really difficult)
Or by doing the rinse out technique where you 'wash' the yeast ?
Would 100ml be the right amount for a 19-20L batch?

 

[Tony]

I used to drain the primary, swish the yeast cake to loosen it up, and open the tap to dribble some fresh yeast into the brew in a clean fermenter

 

[Tony]

I never counted the yeast cells in 100mls, and i guess i never measured the amount I added but it always worked fine.

 

[MastersBrewery]

I used to find pitching onto an entire primary yeast cake caused the beer to go mental, and never really worked out right

I used to run the wort into a clean fermenter and add about 100mls of the fresh yeast. This then fermented normally.

Cheers

I probably tripled this rate(US05) into 2 fermenters Saturday night both were flat out by mid morning Sunday, under pitching is bad, but over pitching isn't a great deal better( a lot messier too)