The yeast and beer left in the carboy has been swirled into a solution. I leave the carboy on its side for about 15 minutes for materials more solid than yeast to settle out.
Poured into two pint jars. Decided not to pour into a quart jar as done previously. Had too many quart jars of yeast. If one pint jar would show infection I’ll have a second jar for repitching.
This is the yeast after one day in the fridge. Each pint jar has 150 milliliters of yeast.
The yeast was WY 3711 harvested from NB’s Petite Saison. I estimated 4 billion cells per ml for the fermentation. Flat SG samples tasted better than the Petite Saison I’m drinking now. I most likely massively over pitched the yeast on the last few brews when I estimated 2 billion cells per ml.