Last couple of lagers I've made I've done the usual of a starter and pitch. However, I've then brewed, kegged the first lager and pitched the next wort straight on the slurry in the brew bucket. 

I've had a couple of rapid (for lager) ferments as a result and super clean beer. Very pleased as it's cut my lead time to next batch, brew time and reduced materials and processing (cleaning, making starter etc). 

Given the wife and I are increasingly drinking lagers over my usual fare it's the way I'm likely to go from now on.

Worth a try!
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I’ve only ever pitched onto a yeast cake once. What’s the issue meant to be with doing it? Sounds like you’re getting great results, Mack!
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In my own thinking I expect sanitation would be a primary concern. If your first batch had an issue this would be multiplied in the second.

I've not had an infected batch for about 70 brews though so I recon I've a tight enough sanitation process.

I've also gone for a light beer initially then pitched a dark. First time was a Pils to a Russian Imperial stout, this last week was a Vienna lager to a black lager. It's kegged and on tap (nitro) 10 days from brewing (though needs a bit of time to condition).
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I've brewed a beer the day I've bottled another and harvested yeast and pitched it into the new brew but not in the same FV. I'd rather use a newly sterilised bucket, and i only use part of the yeast cake. Sounds like it's working well for you and plenty of people do it. I think I maybe did it once ages ago. 
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I've just done it but the amount of yeast and hop sediment is large and I'm too afraid of brothy flavours from old yeast to do it a further iteration. I think the setup is clean enough, the mix of alcohol and carbon dioxide from the first batch sees to that, but I imagine the dead yeast and hop residue will eventually, sooner rather than later, contribute off flavours. I also do this for Wifey's wines and tend to put two or three batches through without a proper clean down and that seems to work. Photo shows the amount of residue accrued in aforesaid lager, with M84 - it's considerable. Bottling it tomorrow.
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There's nothing wrong with reusing the cake tbh, although also I see no foul in transferring it to a freshly sanitised FV first - but just builiding one beer on another has some well known advocates, such as our friend Mr Conn.  Its also a particularly valid technique for lagers due to the much higher pitch counts required, and lager yeasts being generally more expensive than their ale counterparts in dried form - I have a recovered slurry of S-189 awaiting a swim in a batch of my "Bad Santa" Sammiclaus wort ( which @1.150 needs a BIG pitch)

Where sanitation is concerned, you do have to bear in mind that any extra step is a chance for infection to creep in - so go with your gut on the matter 🙂


On the matter of off flavours from dead yeast.... I'd add an anecdotal note from my recent recovery of an ancient belgian saison strain - the yeast when first pitched was a deep red/brown colour, which I've put down the original vial containing a LOT of dead and autolysing yeast (the original pitch had 3.% viability according to the calc) - over 3 recovery starters, im now left with nearly all creamy white, healthy looking yeast with a hint of tiny reddish brown streaks.... so Im assuming that the fresh yeast has cannabalised the old stuff for nutrients...

Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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Hope that turns out well Pinto, I've dug a jar of London fog slurry out the fridge from September last year. I've skimmed the best yeast off into the Erlenmeyer and hoping it'll rise to the occasion.

Was sitting on a pile of pellet hop material so at least bacterial contamination shouldn't be too bad.
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