Agree with above. 14 days is far too long and will risk an infection.
If I am going to re-use yeast from primary trub, I take it within an hour or two of racking. Using a sanitzed measuring cup, I will either direct pitch into wort, wash and pitch, or wash and store in fridge.
Primary #1: Empty #2: Empty
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine #3:Border Crossing Vienna
Kegged: Orange Pale Ale IV, Hidden Lake Nut Brown
Bottles: 2H IPA III, Carmel Apple Cider, Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Ice Shanty Bock