I'm trying my hand at washing yeast. It is Wyeast 1098 Brittish Ale.
Here's what I did:
Racked beer to secondary, and collected top 2/3 of my yeast cake into a sanitary large pickle jar.
I sealed it up and put it in the fridge for a day.
I noticed that the yeast had divided into a trub layer, a middle yeast layer, and a top whitish layer.
I poured the top 2/3 (including the witish layer) into three sanitized smaller jars.
The jar with the whitish stuff did not settle out further, and the jars with out the layer settled nicely and looks more uniform.
Last Monday, I pull out one of the settled jars, and stepped it up by pouring off the clear liquid top layer, added 1-1/2 cups boiled water/DME, poured it back into the large sanitized pickle jar, shook it up good and set it on the counter (~70F here).
I was going to brew this last Thursday, but the inlaws came in, and it got delayed until today.
The yeast activity in the starter dropped off a couple days ago, and honestly, I thought there would be more quantity of yeast after 3+ days. So here's my question:
Should I pitch the starter the way it is now?
Should I "wake up" the starter by adding more water/DME?
One thing I noticed, when I brought the original starter batch up to room temp, it came alive (bubbled and began stirring around). At the time, I thought, what the heck, I could just pitch this and be fine.
Could I do this instead of pitching starter (I'm more confident the yeast in the fridge is not contaminated than I am with the starter... less messing around).
Is the jar of original yeast with the white stuff good? What is the white stuff?
Here's the pics... the big jar on the left is the starter (looks good, but no activity). The one in the middle is the one with white stuff, and the one on the right is one of the originals.