Agree with above. 14 days is far too long and will risk an infection.
If I am going to re-use yeast from primary trub, I take it within an hour or two of racking. Using a sanitzed measuring cup, I will either direct pitch into wort, wash and pitch, or wash and store in fridge.
Primary #1: Empty #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: Empty #3: Empty
Kegged: Dusseldorf Altbier II
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: Border Crossing Vienna, BGSA, 2 Hearts IPA, Pumpkin Ale, RIS