So I have a pale ale fermenting right now (actually it's about to start dry hopping; the fermentation better be done by now.) I'm planning on brewing an IPA next weekend. planning on roughly 1.065 OG. My question is, since the pale is using London Ale yeast (Wyeast 1028) can I just repitch into the IPA? has anyone used that in an IPA? I normally use 1056 / 001 / s-05 in my IPAs. would the fact I'm dryhopping make a difference? and if I should go through with it, would I just grab a scoop of the yeast from the bottom in sanitized cup or jar, and pitch into the new wort? (not very scientific, from a pitch rate point of view, but I don't really have a way to count other than by guestimation. FWIW, I'm thinking of grabbing a pack of Saf-us-05 just for safety.
If it is a yeast you might use again/often, you could save several canning jars of the yeast in the refrigerator and start a "yeast bank". Some of the yeast pitch rate calculators will work with jars of slurry based on amounts.
I prefer to re-pitch whenever I am brewing a higher OG or a larger (10 gal) batch. I believe in having an adequate number of healthy yeast cells, but I hate making starter wort. I would rather simply make a tasty (smaller) beer that I can enjoy (like a pale ale) while I am fermenting/dry hopping a bigger beer (like an IPA). If you are anticipating a 1.065 OG, then the cake from the pale ale will have plenty of viable yeast to handle it.
