Hi everyone my question is pitching on the primary yeast cake would it be over pitching, another question how long after transfering to the secondary can the yeast be held in the primary if it can at all. update on the wyeast 1762 10 days and still working am swirling 3or 4 times a day to keep it up its been slow working throughout gravity is down tastes pretty good for a still fermenting wort.finally read all 31 pages great questions and answers