Originally Posted by mrkristofo
Usually you will wash your yeast after primary, not secondary, since that's where most of the yeast is.
also, secondary yeast is going to be the less flocculent specimens. so beer you make from secondary yeast will take longer to clear.
and if you washed the 2nd generation from secondary again, you'd start getting beer that was hard to clear without finings like gelatin.
not to say you can't do it this time, but primary is the better choice fo the two by a wide margin.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10