Failed yeast washing?

[soylentred]

I washed the yeast from my last batch......however I seem to have not done a very good job, got a lot of trub underneath the yeast. Is it ok to make a starter from the whole thing or should I try to get the clean yeast off the top somehow?

 

[KISS Brew]

I would just toss it all in. The brown layer is still mostly yeast.

Of course, I never wash my yeast, I just repitch slurry, trub and all. This is recommended by people as fancy as Chris White and JZ.

 

[kh54s10]

I have taken jars of saved cake that look just like yours and created a starter from it. I used mrmalty to determine how much slurry I needed and then sucked from the yeast layer using a graduated medicine syringe.

 

[Bensiff]

Looks like you just poured off a lot of the trub layer of the yeast when you did the initial seperation. You could decant and then use if want, or you could re-wash to try and remove more of the trub.

 

[Larso]

If you really want to seperate it, you could shake it up and let it settle for about 20mins, that should settle a lot fo the trub while the yeast would remain in suspension. You could decant off then and make a starter with the dacanted liquid

 

[diS]

Depends how much cells do you have. Try to estimate density in B/ml, usual wisdom is that washed yeast contains between 1-2 B/ml. After that, calculate how much cells do you need for next batch.

Here is good pitching/stepping calculator:
http://www.yeastcalc.com/