Originally Posted by jamilz
You've got a lot of crud in there, but that bottom portion has good yeast mixed in with it. Shake up the yeast with some sterile water, let settle for 10 to 15 minutes and pour off the liquid to another container. Do this a couple times and you should end up with some clean yeast and less trub.
As from my original reply, I usually get 2 or so of these per 5 or 6 mason jars I collect. How many rewashings for something that likes like the OP's pic is worth it before you risk contamination? I guess it doesn't matter too much as long as you keep a sanitary environment?
For the 3 or 4 good mason jars that I get relatively clean on the first try, Should I just set Mr Malty to 4.5 Thick Yeast, leaving the Non Yeast as the default and estimate my pitching quantity from there?
(My example is for my 1.068 IPA, that I'm going to brew again with the harvested yeast)... If a 1.068 5.5 gal batch harvested today would require 70ml of thick yeast, wouldn't making a starter for my batch that I brew next week or the week after, or whenever be considered overpitching? Should I technically only pitch 70ml? (which to me probably wont happen and I'll just pitch the whole starter anyway)
Today I'm harvesting from a harvest, So I guess this would be a second (or third?) generation yeast. Is there anyway to take into account the viability between generations?