Trub vs Yeast

I attempted washing yeast for the first time yesterday and I followed the yeast washing illustrated instructions. It seems to have worked well. I left a lot of trub in the large jar that I used. After moving the yeast into the smaller jars and letting them settle in the fridge overnight I am not sure if I have too much trub mixed with my yeast still. The sediment at the bottom appears to be very creamy throughout.

Is there too much trub in the jar?
Should I wash it again before making a starter?
Could it be so dark on the bottom because I harvested it from a dark beer?

Picture?

Keep in mind that 95% of the viable yeast goes down the drain using that method. If you are really strapped for space, and don't mind doing a large starter then it might be of some value.

See here:
http://woodlandbrew.blogspot.com/2012/12/yeast-washing-exposed.html

and here:
http://woodlandbrew.blogspot.com/2013/01/yeast-washing-revisited.html

WoodlandBrew said:

Keep in mind that 95% of the viable yeast goes down the drain using that method. If you are really strapped for space, and don't mind doing a large starter then it might be of some value.

See here:
http://woodlandbrew.blogspot.com/2012/12/yeast-washing-exposed.html

and here:
http://woodlandbrew.blogspot.com/2013/01/yeast-washing-revisited.html

Click to expand...

Both were very good reads. Thanks for sharing. It will change the way I rinse my yeast.

Thanks Cadillacandy,

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With all due respect WoodlandBrew, I've washed and reused yeast for many many batches successfully. I've taken single smack packs and turned them into several liters of viable yeast after an initial low gravity batch. I don't have any scientific numbers, but I don't think I've ever lost anywhere near 95% of the viable yeast.....

I forgot to post a picture. I'll get it posted later tonight after I get home.

I posted a picture in my original post. Mostly I'm worried about excess trub since I didn't leave it in the kettle.