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I've been reading this thread with interest...#

Am I right in saying you use he yeast cake (from one brew) as your pitching yeast for another brew?

I thought that stuff was just dead yeast cells and suspended solids from the wort... didn't realise you could re-use it?

Is there anyhtihg to be mindful of? I mean is it slower to kick off than a fresh sachet? Does it impart any weird flavours?

Cheers

The yeast cake/slurry at the bottom is a mixture of several things, but it contains a lot of live yeast.

Don't use a whole yeast cake for an average brew. Use the mrmalty calculator[/url:2vyj45ji] to see how much to use, and it will normally get going quicker than the dried stuff as it has already been hydrated.

You can put the slurry into one or more sterilised jars and they'll keep for quite some time in the fridge.

Fantastic!

Thanks Tube, really looking forward to trying it with next brew...