In Palmer's book he talks about a couple ways to sufficiently pitch for a barleywine. I'm given to understand that any "big beer" requires a significant pitch rate to ensure that the yeast survive the attenuation to a high alcohol content long enough to complete their job. One of the things he says is an option is to "pitch the entire yeast cake from a previous batch." This led me to thinking - is the following possible and is it boneheaded: Rack a beer to secondary, and then immediately dump the wort of a big beer into the primary on top of the yeast that's there. I understand you'd want to be careful with sanitation, but is that what he means?