This.
I always leave mine in the stuff it fermented until the day before I’m going to use it, and rinse it then.
Ok so his is my procedure: 1st time ever doing this … ever… did I say ever…lol
Yeast source: I brewed 2 weeks ago
On Oct.15, 2016 Saturday using wyeast 1318 London ale 3 - in a Hoppy amber 1.047 OG with 5 oz dry hopped loosely in spediel besides the normal boiling hopps etc…
1318 Yeast Harvest Date: Oct. 29, 2016 Sat.
Step 1: boiled and cooled 1 gallon water - added to spediel and swirled slurry around. Poured all of it into 5000ml flask. Chilled for 4 hrs or so
Step 2: visually could see the layers, the bottom layer was very greenish…due to hopPS. Decanted carefully into sterilized 1 gallon glass jug all the layers minus the bottom trub/ hopps gunk - let sit in fridge another 1 hr or so cold
Step 3: decanted 1 gallon glass jug into 4 small pint glass jars. Carefully adding the top layers with only leaving the trub behind
STEP 5: the small glass jars sat overnight in fridge and have 2 distinctly layers murky beer/ water with creamy white bottom
Step 6: what do I need to do now???
How to store , decant etc… should I combine all into one jar ?..
I am going to label wyeast 1318 hoppy slurry and date it!
I would use it as soon as you can, the shelf life on that stuff isn’t very long (few weeks maybe?). I would also do a starter with it before I use it, at very least to wake it up and get it going. You also have to kind of guess what the yeast density is there, but just guess low and you should be fine.
I wouldn’t recombine them, that is just more chance to infect it, plus the amount of yeast in one of those jars is pretty high.
Search the forum for “Just say no to yeast rinsing.” You will likely change your mind about rinsing yeast.
Just say “no” to yeast rinsing
Yes. Its a waste of time.
So do you do anything to get the junk out from before? Based on the same information that it looks like that post was sourced from, I always store the yeast in its beer until right before using it. Would you say it is detrimental to rinse it right before using it to get the junk out (hop bits, trub, dead cells, the flavor of the beer it was in), especially in the case of going from something strong to something mild?
I typically do not go from something strong to something mild. I usually brew smaller, lighter colored beers first, then reuse the yeast for darker, stronger beers. I would not reuse yeast from a batch that had a lot of hops in it. Instead, I would just use fresh yeast so as not to have any carry over of flavor where it might not be wanted.
Thanks guys… or girls… I’m being political correct…lol
As always everyone here is kick axx .lol
I’ll check out the link…
As far as using it I might be brewing a Hoppy pale ale in like a few weeks
And for that I’ll make. Starter out of one of the jars…
? If I keep the rest as is and make starters when I know I’m gonna brew I’m understanding that I can keep them as is for a while…but would def need to make. Starter when I do choose to use a jar …right?
Yes. The most I have saved a jar for is about 6 wks. After that, I dump’em.
Usually, I try to time my brewing/kegging sessions so I am kegging and saving some slurry 1-2 days prior to when I am going to use it in my next brew. I have even pitched up to 1 wk later with good success.
After, that I would probably make a starter. And depending how old the slurry is, use anywhere from 2-4 TBS of thick slurry to pitch into my new starter wort.
Ok that sounds easy enough. And you described measurements of the yeast slurry. thanks so much!!! 
I’ll probaly brew next weekend 2 on Saturday using fresh yeast 1318 from packet starter… oatmeal stout and blond
Then Sunday if I’m not dead…lol make the hoppy pale ale form the wyeast slurry in this discussion
Great! Good luck and report back with how your brewday goes.
Def. I will report my brew day and tastings once the brews turn into beers
Below is the picture of the hoppy beer (kegged Saturday Oct. 29, 2016) that I used the 5oz of dry hops, also happens to be the beer I harvested the wyeast 1318 slurry from.
Was cold crashed @ 32F on Friday Oct. 28th, 2016 then on Saturday
transferred to keg on Saturday over gelatin and cold crashed some more.
This is the sample I drew on Sunday, yesterday.
“Couldn’t wait” has that hazy look… NEIPA look!
Its flat obviously as it’s only been on gas for day. Has very nice hop aroma body and mouth feel is soft + velvety mouth feel … Cant wait tills its carbed up.
FYI: I don’t treat the water as I don’t know how, usually I use a eq. mix of ro water and bottled spring water
When I brew this weekend, I’m going to use our Clovis, CA. city water. I’ve been told by someone who has connections with TIOGA BREWING CO. here in town and some other breweries that our water is great for brewing “as is”. So I’m going to try it… tired of buying water