I made an IPA a couple months ago and pitched one vial of WLP001 (my best beer yet, btw
). I then read the yeast washing thread and harvested the yeast form the bottom of the primary. It wasn't clear to me where the "line" in the jar was between the yeast and the trub, so I pretty much kept the whole jar in the fridge.
On New Year's Day I did a double beer brewing session and pitched this harvested yeast/trub mix (after bringing the yeasties back to life with some wort). I sent 1/2 of the mix to one batch, and 1/2 to the other. Fermentation took off like a shot.
Fast forward to today, when I kegged/bottled these two brews and harvested the yeast yet again from the bottom of the two primary ferms. I now have the same problem - I can't tell what is yeast and what is trub!!! After racking to the keg, I poured the remaining contents of one of the fermenters into the other, swirled it up, then poured into the jars shown in the pictures below. The pictures show what settled out at 2 minutes, 20 minutes, and 60 minutes. I still don't see a line defining the yeast on top and the trub on the bottom??? The only decernable lines are about 1/4" from the top which I belive is leftover beer, but certainly there's more yeast than than??? That would be less yeast than I started with the first time!!