I'm not sure what you have going on there. When I wash, I always have a perfect horozontal leveling of the yeast.
One thing I have changed up is I eliminated the the 1 gal. jar. Now all I do is boil and cool 1 gal. of water and dump into the bucket and shake. I leave it for 15 minutes. Next, I use a sanitized auto siphon and hold it just under the top of the liquid and put the outlet hose in the santitized pint jar. I pump the siphon very gently to get the flow going filling up the pint jar. After it's full, I quickly move it to the next jar. By adding the 1 gal. of water, I can fill about 8 pint jars. By never moving the bucket and keeping the auto siphon just under the surface, I can get almost all of the yeasty water and zero trub. I clean up the jars with a sanitized sponge, add the boiled hot lids and screw on the rings. The cooling of the frig will suck the lids down to get a decent seal. By the next day, I have a beautiful perfectly level beige layer of yeast.
All I ask is three beers apiece for each of my co-workers...I think a man workin outdoors, feels more like a man if he can have a bottle of suds.