Pitching onto a yeast cake

I have done this a few times. As long as your sanitation was good I would say it's fine. I didn't do closed transfer like slofella mentioned so perhaps I was lucky but I did not encounter any infection issues. I will say, make sure the pitching temp of the new wort is exactly or perhaps even a few degrees below where you want it because as soon as you pour it onto the yeast cake that thing will go off like a rocket. I buggered up a beer by pitching onto notty into the high 70s thinking I could quickly get it down but it started fermenting immediately and generating its own heat and it was a real struggle to cool it (this was before I did fermentation control and was using ice bottles) and I could taste the off flavors in the final beer as Nottingham throws off some stuff when fermented hot. I believe most esters will get generated in the first few days of fermentation so make sure your temp is ideal. Also don't be surprised if that thing ferments completely in just a couple of days.

/r/Homebrewing Thread