I brewed today, knowing I had no yeast on hand, but also knowing I have a beer that I started 7 days ago (US05 dry). Its fermentation has slowed down, so the yeast should be fairly settled, yet still in good shape. I don’t really want to rack it to secondary, I normally leave in primary bucket for ~ 3 weeks, then bottle/keg.
Both beers are mid gravity pale-ale types (040~050), and similar enough that I’m not worried about any flavor carry-through. I was thinking of just sanitizing a long handled ladle, dipping to the bottom and scooping up some dregs and dumping it into the fresh wort. That seems simpler than any kind of tube/siphon/suck that might get clogged. Simpler is better?
FWIW, I no-chilled these beers, and I dump everything from the BK to the fermentor. So there is hot break, cold break, warm break, coffee break, disk brakes, dead birds, etc in the fermentor. I use hop bags, so minimal hop residue. And the new brew is already in the fermentor, chilling on my porch to pitch tonight.
Any ideas on how much to scoop up? I figured a couple cups should do the trick, considering the amount of trub in there?
Any reason I shouldn’t do this, versus making a 40 minute round trip to the brew store?
PS - I normally keep an extra pack or two of US05 on hand, but the LHBS was out, so those two extras were used on my last two brews.