This is a post directed at Woodland Brewing Blog... Having trouble posting comments from my iPad. In your Yeast Washing Exposed post you talk about the viability and bacteria content of the layers in a washed yeast jar. Basically you say that the viability of yeast throughout the sediment is equal and that the cell count is pretty high in what people assume is the trub layer. You also say that bacteria levels are the highest in the water layer. You recommend decanting just the water layer, keeping all of the sediment, and adding sanitized water. Would you recommend doing this with older, stored jars? Or would the contamination risk out weigh the benefit? Others can feel free to add their thoughts. Great blog by the way.