Ok so I have my pint jars with my washed yeast. Now what do I do . It is in my fridge and separated even more. Do I make a starter with the whole thing, meaning the water and the stuff at the bottom, or just the stuff at the bottom?
Looking at your jars, there should be a few different layers of stratified sedimentation. There should be a band that's mostly white, that's your healthiest yeast. All around that may be more yeast, but also trub. The link below provides a great walk-through (including pics).
I would recommend leaving a bit of the liquid in the jar to help swirl the good yeast out. I wash into 12oz bottles and lately I've been decanting ~2/3rds of the water, then shaking the rest to suspend the majority of the yeast and pitching that slurry into the starter.