so im fairly new to homebrewing, about to brew batch 11, and after my last two batches i decided to wash the yeast I had used previously. heres what I did.
made a starter for an amber ale i brewed using a wyeast 1056 american ale smack pack and pitched it into the amber, when the amber was done racked it off and pitched an ipa on top of the yeast cake, and of course the fermentation took off like a rocket, had to replace the airlock with a blow off hose, after the ipa was done racked it off and washed the yeast in accordance with the yeast washing illustrated instructions in this topic area of the forum. and i ended up with a large mason jar and five smaller mason jars that i put in the fridge, each of my jars has quite a bit more, probably double, of the creamy thick layer of yeast than do the pictures of the jars in the yeast washing illustrated thread. here are my questions:
-how long will the yeast be good for assuming I make a starter each time I reuse one of the jars?
-is there any problem with washing the yeast after it has been essentially been used three times 1. starter 2. amber ale 3. IPA?
-I ended up with three distinct layers in each jar, whats the best part to use? what part(s) should i discard before I repitch into a starter?
-is there anything else i am forgetting in accordance with anything i have done so far? is there anything wrong with my practices assuming my sanitation procedures were impecable?
thanks for all the input!