Originally Posted by pdxal
I respectfully say that the thread is not "evidence". Research with things like yeast counts would be evidence.
That said, trub or no trub, pitching slurry or washed slurry, you will be able to make beer. Choose whichever method you want to use and use it. Maintain good sanitation regardless.
I haven't tried to wash WY2206, so I can't give advice on making it work. I've only made a starter, or made a 2 gallon starter beer in the carboy, chilled and decanted, then racked a doppelbock wort onto the cake.
It looks like a good thread, the problem is that it has zip to do with the claim that was derived from it--that washing is detrimental. It simply offers an alternative technique. That is the real danger of linking to perhaps scientifically sound material: people will use it to support any old conclusion.
The other problem with the technique described there is that your pitch rate will vary wildly based on the amount of trub in your cake, which could be all over the place depending on your brew technique. It will be consistent only within the same brewhouse, between one batch and the next given all the same mash techniques and approximately the same grain bill--that's grain protein, remember! So BIAB this way vs BIAB that way vs. false bottom vs. manifold with six-row vs. two-row vs. flaked wheat vs. whatever will make your trub volume vary, so if you are just measuring out cake by volume who knows what you're getting. Now, as always with yeast, who knows anyway? But at least doing a cursory visual separation of dark trub from light trub (more yeast, fresh yeast) is not "detrimental" by any standard.
Anyway, totally derailed now, but again: I didn't read the whole thread, but the word "washing" only appears once in that first post, and it's to say you can do this "without washing" (which it then describes as "advanced care of the yeast"). So... *head-desk*.