It's not entirely clear from your description, but if the jar was still cloudy (as the picture suggests) when you did your final decant just before pitching, you may have decanted off the yeast and saved the trub.
My understanding of yeast washing is as follows:
- add sterile water into yeast cake, and swirl/shake/agitate to get everything into suspension
- wait about 20 minutes for the heavier trub to settle out
- decant and retain the liquid (which still contains the yeast in suspension)
- wait another 20 minutes or so for more settling
- again, decant and retain the liquid and put in the fridge
Then, a day or so later, the yeast will settle out leaving you with clear liquid on top of a layer of yeast (and possibly some trub). Then, before using you'll once again decant, but this time things are flipped - you'll toss the clear liquid and retain the slurry for your starter (I'd always recommend a starter - it's cheap insurance that the yeast, regardless of source, are viable).