Last night I made my first attempt at washing yeast after transferring my Oktoberfest. Below are pictures after the first wash. I'm having a tough time telling where the yeast ends and where the trub begins. This has been in the fridge overnight, so I'm sure I'll have to stir it up to suspend the yeast. Any suggestions?
Do I have the "layers" marked correctly? 1 is water, 2 is yeast, 3 is trub.
Does the darkness line in 2, marked with a blue line, show a different layer?