I recently brewed a pale ale using Kveik Lutra yeast. Beer turned out good. Following the brew, I harvested the cake and washed the yeast using water boiled for 15 min and cooled to 70 degrees (about 2-3 the amount of water as grub/yeast slurry). However, after leaving my mason jars for about 15 minutes there is a clear layer of beer in the top half of the jar, but absolutely no stratification in the 2-3 inches of trub/yeast (i.e. Solit milky white color with no difference in tint). I did this in 3 separate mason jars and have the same result in each no matter how long (or short) I leave the jars. I even tried resuspending and refrigerating the jars but don’t see any difference between the trub/yeast. Any suggestions on how to isolate the yeast from the trub?