So I've read the yeast washing thread (at least most of it) and have played around with the Mr. Malty calculator. Finally putting this info into practice and seeking confirmation that I'm on the right track.
Last week I washed yeast from a 2nd generation US-05 cake from mid 1.060s IPAs. I only did one cycle of washing - that is I added cooled boiled water to the slurry in the fermenter, sloshed it around a lot, let it settle a bit, and poured it into a 1 qt mason jar. I did not do a second cycle of 'extracting' into smaller jars for a more concentrated result.
So my jar (2 actually - it was a 10 gallon batch) is full of beery looking liquid, with 3/4" of slurry on the bottom. This layer is actually two layers, with the bottom layer a bit darker and representing about 25% of the total slurry. I assume that the bottom layer is trub and the creamier layer is yeast?
I'm calling this 3/4" of stuff 60 ml. Setting the 'non yeast percentage' parameter of the calculator to 25%, this says I need 120 ml for the IPA I'm brewing right now, so I guess I should not try to directly pitch what I have. I'm doing no chill, so I'll have some wort and time, so I guess its my chance to make my first starter.
So far does it seem that I'm going about this correctly?