Pitching on Sour Primary Yeast Cake

[nman13]

I was told that pitching onto a sour yeast cake would make the second batch significantly more sour/funky. I have a sour that has been sitting in primary for 6 months and wanted to pitch a new batch on top of it at some point in the next 6 months. Are there any issues with pitching on a cake that's that old? I'm planning to pitch a fresh pack of yeast at the same time to ensure living saccharomyces

 

[RPh_Guy]

Sounds good to me!

 

[cactusgarrett]

Are there any issues with pitching on a cake that's that old?

Nope. If there's Brett in there, the dead yeast and material in that original cake will serve as nutrients.

 

[sweetcell]

as others pointed out, sounds like you have everything covered. fresh sacch is all you need to worry about, since after 6 months most of the original sacch will either be dead or really beat up (unhealthy).

you don't need to use the entire cake if you don't want to. even a quarter of it would provide a large dose of bugs.