If there's a thread on this let me know, wasn't sure wording for a search. I'm gonna bottle a tripel and want to re-use that yeast in the next day or two. Generally I've been told for my 2 gallon batches, starters are cool but generally unnecessary. Any issue with capping that yeast-cake-only carboy for a bit then racking the next wort right on top?
A couple extra days in the carboy, if kept wet, probably isn't going to make a whole lot of difference. But a Tripel is a high gravity/ABV beer. That yeast probably isn't going to be in the best shape for a repitch, IMO. Personally, I'd buy some new yeast.
Because of my laziness I once waited two days to clean my fermentor (plastic bucket). It had been "lid'ed" but I noticed growth already starting on the krausen ring. Remember, after racking the carboy is full of air.
If you do closed transfers you should be fine. I would be a little worried if exposed to oxygen. Keeping in the refrigerator would help too.
On the day of transferring brew another batch and put your new wort right into your last primary. Results should be great.
Thank you all for the advice, I chose to go with a new pack of yeast. Except I didn't StarSan the carboy. Fuck.
In the olden days I would often brew a series like this, without ever taking the lid off my fermenter. Brown ale OG 1.050, then stout or porter, around 1.065. Then an Imperial stout OG around 1.100. For pale beers it would be an ESB around 1.050, an IPA around 1.070, then another IPA around 1.080. This was a normal brewing schedule for me. One time I noticed a small patch of mold on the lid of the fermenter where the thermowell was inserted, but it didn't affect the beer. The key was to maintain temperature control the first few days and keep the fermentation temp in the lows 60's, gradually letting it climb. This meant racking the wort onto the yeast at no higher than 60F.
When possible, I am brewing and bottling, or racking to secondary the same day. Thus, fresh yeast. Often times I can save a pint of slurry and dump the wort into the fermenter. in my experience fermentation starts quick doing this. have fun
