If you look around for more recent discussion, that method of "washing" was a poor application in a homebrew setting of a paper meant for labs. The general consensus these days is that it's not applicable, and the home version does more harm than good.@faithie999 I don't put loose hops in my kettle. Only in bags. Unless one of those bags breaks open for some reason, I do not have enough solids in the kettle for me to care about. Literally 100% of what is in the kettle goes in the fermenter. I am going to try this filtering thing, but I know that I'll be trying to filter some seriously fine stuff. Not things that I think would bother me in the yeast cake, but I guess I will find out after my bucket filters arrive and I get to try them.
That's pretty much the gist of it. And really the main reason I considered even trying it with the particular batch I have, was that if it works with this, I could do it with anything. If the whole process fails, I'm out the cost of half a gallon of distilled water.
The video I watched which they termed yeast washing, was as pointed out above actually rinsing. The process was to mix the trub with water and agitate it considerably. Then let the solids settle out over a few minutes. Then pour the rest of the water in a new container and let it stratify overnight. Now pour the water off the top and what you're left with is predominantly yeast. That was the premise anyway. If the entire idea is flawed, I'm happy to learn something new.
It's more or less similar to what tried years ago using water I boiled and then cooled again. Perhaps this is another process like racking to a secondary, which I have heard recommended since I was a kid , but would say I've done once or twice in my entire Brewing career. Maybe the first batch or two but never again. One of those processes that creates more problems than it solves. What is the old saying? A solution in search of a problem?
I did not get a shipping notification from Amazon yet.
That's my impression, anyway.