A bit of cake luv?

[cwrw]

I have a bit of a dilemma - brewing a Belgian and moving to secondary which needs to sit on its trub and be cold conditioned at 4c for a month before bottling (which means the yeast will not survive?).
I want to use the yeast for my next brew - am I better off in syphoning some yeast cake from the secondary or using a bottle sample of primary that I've kept i.e. is dumping from a primary a definite no, no? :hmm:

 

[rabbie]

The yeast will be a bit sleepy after a month cold conditioning but I've not had problems with carbonation when I've bottled so there should be plenty active yeast there.

Don't quite get the other question, but I think you've missed the prime window to capture yeast for the next batch, but you can get viable yeast out of this batch right through to bottling (and beyond). :thumb:

 

[graysalchemy]

I have used a yeast cake from a secondary, but I have read that you shouldn't. So I don't know if what I have done is wrong but it did work for me.

:

AG

 

[cwrw]

Thanks guys.
To clarify...whilst emptying to secondary I took some of the primary sediment with some liquid and it's fermenting slowly under airlock in a demi-john.