Originally Posted by Palefire
Yeah, wash it again. Pour off the beer, add sterilized water to the jar, shake well, let sit for 20 minutes, then pour off the cloudy/yeasty water into another jar. Sometimes it takes 2-3 washings to get a nice jar that's mostly yeast.
Thanks for your replies. We're talking about washing and pitching into a starter, right? If so, I don't think it would be worthwhile for me to continue washing this, since it seems like there's very little yeast there.
I was trying to grow about 150 - 200 ml of yeast that I could pitch right into my winter warmer (per Mr. Malty calculations). If re-washing this big jar would result in only ~25 - 50 ml of yeast, well... I've already got a few jars with that amount of 1272, I don't need another. I think I'll stick with plan B and go get some 1028, London Ale yeast. After all, that's what my recipe calls for.
But for future reference, when washing yeast, can I wait *longer* than 20 minutes after swirling with water and waiting for the trub to settle? I've been decanting right at the 20 minute mark, because I wanted to yeast to remain in suspension, and not settle into the trub. If I could wait, say, 30 - 40 minutes and get the trub to compact a little bit more, that would sure be helpful.
Any guidance is appreciated.