The simplest method for me:
Use two, 2-quart plastic bottles like you get with apple juice.
1) Fill one of the bottles half full with boiled/cooled water.
2) Pour that into the carboy and swish everything around.
3) Pour the mixture back into the plastic bottle and let sit for 15 minutes.
4) Pour all of that mixture except the last 1/8" into the second cleaned bottle.
5) Clean the first bottle and repeat steps 3 & 4 once more (using your recleaned plastic bottle as the final destination).
Set it in the friedg and let the yeast settle and compact and then get that sediment into sanitized beer bottles and cap.
Here, the bottle in the middle was just harvested. The bottle on the left was harvested 24 hours prior. You can see how much the yeast compacts.
I'll place these straight to the fridge for use next weekend and bottle whatever I want to keep longer.
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