I've collected 2, 1 qt. mason jars worth of yeast cake from a pilsner I brewed and they have been sitting in a fridgerator for about a week now. I'd love to be able to seperate the best yeast from the tired yeast, trub, hop residue and whatever else is in there. I was wondering if there is a typical order of layers that this stuff settles out in from top to bottom. I figure knowing the layers would help me figure out how much viable yeast I have. Any help on resouces, pictures or congectures would be appreciated.