I've washed three types of yeast so far with this method. So far, so good.
Only Issue I'm having is Trub in the end result.
All my primarys are glass carboys, and not buckets. So when I pour my
sterilized water into the carboy, I really disturb the cake, and the yeast, and trub mix together. This happened on my Irish red ale, and a Brown clone, but not with my Cream ale. I'm assuming I let too much trub into the primary before pitching, but could I just get some yeast out of the secondary where the yeast it free of trub? I intend to use all of these to jump starters anyways, but wondered if the yeast in the secondary is stressed, or weakend somehow.
Any thoughts are appreciated....
Karb