Originally Posted by stpug
I imagine I'm too late at this point, but your process sounds very reasonable. The only part I might adjust would be where the 1 gallon slurry resides for the 20-30 minute settling period. I like the idea of a glass gallon sized container with a wide mouth (e.g. costco-sized pickle jar), but if you don't have something like that then the bucket will work fine.
it is too late, but it worked out well! i have a 2000ml flask that i filled, boiled, and cooled. I added that water to my fermentor, mixed it well with a plastic spoon so everything was suspended, then let it settle for about 15. it really separated nicely. I poured that off into another sanitized container and let that one settle for about 20 minutes. finally, i poured the liquid off that one into my original flask and tossed it in the fridge. the patty on the bottom is good sized and very white compared to the sludge it came from. i plan on decanting and pitching it tonight! i think the first time i washed yeast i was inexperienced and seemed a bigger pain than it truly is. this time was a piece of cake (literally?) and it was made even easier by the fact that i was bottling and already had all of my gear out anyways.