I have read plenty about this topic, however, as I reclaimed my yeast from the primary fermenter it looks different than I expected. The quart bottle of yeast/trub has four distinct layers. Top to bottom is a foam layer, a rather dark brown layer, a large merky layer, and what I think is the yeast layer on the bottom. The yeast is about 1/2 inch deep, while the two top ones are quit thin. The middle layer is three inches deep and I expect that is the trub.
What should I do at this point? I have placed the jar in the fridge since I will not be using the yeast for five or six days. I do plan to make a starter when I brew. What part of the contents should I put in the starter?