I recently collected approximately 500 ml of yeast slurry from a Scottish Ale. My plan has been to reuse this slurry for future brews (up next: an Irish Red). I listened to one of the Brew Strong podcasts and IIRC jamil mentions that he doesn't bother washing the yeast, especially if he's going to reuse it relatively quickly. I also checked out the yeast pitch calculator to determine how much slurry I would need for my next batch. Given the OG (1.054) and batch size (3 gallons), I only need ~50ml of slurry.
So, I poured ~100ml of the slurry into a mason jar, added some sterile water and put it in the fridge to use this weekend. However, looking at it now (pic below), it looks like 90% of the slurry is non-yeast. Am I seeing this correctly? Is only that thin, whitish layer active yeast? If so, is 50ml of the slurry going to give me enough yeast to pitch? My plan was to shake the jar up and pitch about half of it (which would give me the 50 ml that the pitch rate calculator suggests). Any advice?
So, I poured ~100ml of the slurry into a mason jar, added some sterile water and put it in the fridge to use this weekend. However, looking at it now (pic below), it looks like 90% of the slurry is non-yeast. Am I seeing this correctly? Is only that thin, whitish layer active yeast? If so, is 50ml of the slurry going to give me enough yeast to pitch? My plan was to shake the jar up and pitch about half of it (which would give me the 50 ml that the pitch rate calculator suggests). Any advice?