Originally Posted by jwalker1140
Or if you intend to repitch the yeast within a week or two, just follow the technique outlined by the OP and save yourself some trouble.
Where's the trouble in rinsing??
Boiling is trouble???
Boil one pot of water with your jar(s) for 5 minutes. Take the bottles out with tongs, screw on lids, put in freezer. Throw that water into the carboy, bucket, or whatever other fermenter you've got.... swirl around, set it at angle so that the trub falls into a corner and will stay there when you get ready to pour the CLEAN yeast out. Leave it for 30 minutes, then pour the liquid into the jars.
We're talking an hour and a half to separate from the trub (hops, dead yeast, etc.). And you can pitch one of those jars immediately if you'd like. No need for the top liquid to become totally clear.
I think what the OP tries to accomplish is estimating how much yeast there is WITHIN the trub. But he thinks calculating yeast count is of the utmost importance???
Uhh... yea.... let's calculate our good yeast without separating from the dead yeast, hops, and other trash.