I typically brew 10 gal all-grain batches. I grab new yeast, throw together a starter and brew. I will then wash once grabbing 4 mason jars of washed yeast. I will then brew using each of the jars once (not washing the washed yeast for yet another use). So my new yeast usually gets me 5 batches of beer.
I had a question about the amount of yeast I recently pulled from a wash. I just got done brewing sierra nevada's ruthless rye (from byo mag) using safale s-05. I brewed on Dec 9th and washed on the 28th. I also have a fermentation chamber that maintains a constant temp (60f in this case).
I noticed the yeast cake was a bit larger than normal (nothing too crazy just a bit thicker than normal). I did my wash and noticed that I had a nice amount of the middle layer (the good stuff) as it was settling. I dumped off my wash into my mason jars threw them in the fridge and went to bed. When I woke up this is what I had.
I am used to seeing about a half inch layer of yeast at the bottom of the jar but nothing like what I pulled from this washing.
I guess all I am asking is have I done something wrong or should I be worried about the amount of yeast that was collected for any reason?
I have all the trub and a good amount of yeast still in my gallon jug (what was leftover from the wash), as you know when you throw in 4 full mason jars of water you end up with enough to fill about 6-7 jars. So what I have in these jars appears to be all good yeast ready to eat away at another batch. Just much more than I am used to seeing..
With this amount of yeast would I be better off skipping a starter (just letting the jar warm up to room temp shake and pitch)? or still throw together a starter like normal.
I am still learning as I go (only done about 15, 10gal all-grain batches so far). I have yet to have any issues with pitching washed yeast. Every batch has been pretty darn good so far.