Yeah man its a beautiful thing!
you could Get away with pitching half even a 1/4.
Sounds like you'll have plenty of yeast at your disposal
I've gotten in the habit of tossing the first slurry from the bulb (more or less starting secondary ferment in the same fermenter), and then keeping the second slurry which is so much cleaner. The first time I empty the sediment bulb, it's usually pretty thick trub and byproducts sludge. Depending on the recipe, and all-grain being worse than extracts, it's usually a little difficult to get the goo outta the bulb. Second draw, right before bottling, I draw my FG sample out of the bulb which removes enough 'cover beer' so I can agitate the bulb pretty good and dump that into a mason jar to store it and let it settle again. I usually get some really pretty yeast cakes from that. I just leave under the beer. If I go more than a couple weeks before I repitch, or the recipe is enough different that I don't want the old beer in it, I decant, make a starter, and then pitch that for cleaner repitch. I think I'm starting to get the hang of this repitch thing. Now I REALLY need a beer fridge in the basement if for nothing else but to store the yeast cultures. I don't have a problem with ferocious ferments (that I'm qualified to taste anyway), and it just lets me get it bottled sooner, 2 weeks instead of 3.
Just had a Hex Nut Brown. It's finally getting enough fizz to suit me. Moderate pour, I got about a 1/2" head on 12 ounces. Laced top to bottom, every swallow visible on the glass. This is some yummy stuff. A little slower about conditioning than I'm used to though. I'm gonna guess that the higher ABV (7.2 by OG-FG calcs) is responsible for that, or maybe it's the fact the beer is so much cleaner at bottling than it was before and it takes a while for the yeast to grow back. One glass, and my lips are numb like I just gulped a double shot of bourbon. I could get polluted on this pretty quick.
