[quote=“dobe12”][quote=“rebuiltcellars”][size=80]1/3 of a yeast cake works well for a similar strength beer. You might want to go with 1/2 to 2/3s of a yeast cake for a significantly stronger beer, and I’ve used entire yeast cakes from “normal” 1.050 OG beers to pitch into barley wines, RIS and other similar 1.090+ OG beers.
If the yeast has been in the fridge for less than a month, it is basically fresh, active and can be pitched directly without worry. Longer than that and you should pitch more or make a starter.
No need to wash the yeast, the trub that you will pitch along with it won’t hurt anything unless you harvested from a very dark or strongly flavored beer and you are pitching into a light or delicate beer.
One note: always smell the yeast before you pitch it. If it smells like something is rotting (autolysed), you may want to reconsider using it.[/size][/quote]
[size=80]This ^^^! I use to rinse yeast religiously, but have no accepted this practice. I’ve been doing this for 6-8 months now and am still very happy with the results.[/size][/quote]
+1 to all of the above.
No need whatsoever to wash/rinse the yeast. And if you’re careful, you can keep repitching the resulting yeast cakes (or more usually, portions of them) through 5 or more generations.