Reusing Yeast

I've been wanting to get into washing and reusing my yeast. Wondering what technics you guys use and what i should look out for?

 

There's a sticky in the yeast forum that's great. I pretty much follow this: http://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/

It's really easy!

 

I looked at washing yeast and instead decided it was easier to grow a large starter and save some fresh instead of having to wash it after fermentation. You still get a batch of healthy yeast to store, but you don't have to worry about the dead cells and trub.
(But washing seems to have a strong following so their must be something about it that makes it worth the extra trouble, I'm just missing it...)

 

Don't need to wash/rinse, whatever you want to call it. Just dump your yeast cake into a sanitized mason jar, (preferably one with ml marked on the outside). Then using Mr. Malty Slurry tab to calculate how much of the slurry to pitch. I usually use my saved yeast within a couple weeks of harvest, so no need for a starter (if you have enough slurry).