helloworld wrote:I happen to have a copy with me at the office
"The high hopping level has considerable impact on yeast viability (as does the alcohol content), so it is better not to reuse this yeast"
This is found under the Imperial IPA chapter.
Jamil is certainly more educated on many of these matters than most of us - but I'm still a believer of trying it for yourself to see what impacts it might have. I've read people saying don't re-pitch the yeast if the batch was over 1.06. I do it routinely - to no ill effect. Decreased viability only suggests to me that you should pitch more yeast than would otherwise be stipulated and I'd say that if someone is putting the wort on a full yeast cake from a previous batch they are already WAY over-pitching by that standard.