My gut instinct and experience is telling me just to dump this and not bother.
I brewed an Irish Red (ca. 1.051) and then pitched a 1.052 stout right on to the yeast cake. Anyhoo, racked the stout and was thinking about rinsing and saving the yeast (1084). There seems to be A LOT of dead yeast cells and [email protected]
at the bottom of the 1 gal. jug that I poured the swirled yeast and boiled/cooled water into. Not as much of that creamy, white yeast in suspension that I'm used to.
Go with my gut or save a few jars?