Originally Posted by Dawgs47
Just before repitching a yeast slurry I usually shake the yeast container and stir everything up. Then I give it 10 minutes for dead yeast and trub to fall to the bottom and pour in the proper amount from the top.
I generally don't wash yeast when collecting it. When using it within a month, I'll take a pint of the slurry (stored in pint mason jars), drain off the liquid, add it to almost a gallon of water, shake it and let it sit for 10 to 30 minutes to let dead yeast and trub drop out, then add the milky liquid to the beer. Since I only do a partial boil, I have to add a couple of gallons of water anyway.