Re-Using yeast bugs

[Chupa LaHomebrew]

I'd ask on the babblebelt homebrew forum. I think it's a great question but I don't have an answer. I think the main issue is how far the aging is going to knock off the balance of bugs and how much to pitch in the next beer.

[brewinhard]

With successive repitches you will typically find that the bacteria will outnumber the yeast in terms of population numbers. In short, this means your brews will become more sour than the last. But that is what we all look for in sour beers right? I don't know if I would reuse the whole yeast cake, but a better option would be to maybe pitch a cup or so of the remaining slurry into a consecutive brew along with a fresh vial/pack of some new critters. This will aid in the complexity and also give you a more sour beer than just using the vial/pack. I would also think you could repitch the cubes harvested from your batch. Although, I would probably brew a new sour the same day I was racking the old one and pitch the cubes directly into your next batch.