photoguy wrote:I repitched for the first time today and just wanted to reassure myself that I did it correctly. I racked a five gallon batch of IPA into the secondary and then with a pyrex measureing cup (soaked in iodine for a while) I scooped off the yeast form the bottom. I then put that into a Nalgene bottle (also in iodine) and shook like mad. I then poured the frothy part into my new batch of beer. Sound good? The new batch seemed to be stuck, I brewed it yesterday morning and added yeast from a vile. Nothing at all by today. It may be to cold and just could get started. Anyone with some thoughts or reasurency
Besides the obvious possible problems, I think you under pitched. How much liquid was the frothy mixture? The procedure you cited sounds like the basic correct way to wash yeast. But in doing so you just get viable yeast. If you had 300 ml of froth I don’t think you would have the same cell count as a 300 ML starter (I'm just throwing out that number). You most likey should of stepped up the cell count. But then again, I don’t think a severe under-pitch would lead to the lag time you are talking about.
Was the second addition (the vile) just because you were worried?
How cold are you talking?
What was your iodine/water ratio?
In general, if you don't know, you could have just kept the whole yeast cake as is. Unless you had a ton of hops and other crap while playing with yeast isn't that hard, is advanced. IMHO the cost of new yeast and starter is a lot less than the other ingredients. But it is fun to experiment.
You might want to look at
http://thebrewingnetwork.com/phpBB2/viewtopic.php?t=1040&postdays=0&postorder=asc&start=0
