Brewed Dead Ringer IPA, extact. No time to do a starter. Used 2 packs of 1056. Packs were relatively new, with a production date of about a month prior to pitch. When pouring wort into primary, I used a wire strainer, so not much hops in the primary. Racked to secondary to dry hop and also because the primary I was using also seves as my bottling bucket, which I needed.
Boiled about 2 quarts of water. Cooled it and dumped it into primary and swirled away. Poured it all into a large glass container, sealed it an put it in fridge, expecting to see is separate out into three layers. After several hours, only only two layers, beer and yeast. Next day, same thing, but with more beer that earlier. Yeast looks uniform light brown in color. There is a lot of it. I was expecting three - four layers. From top to bottom - trub, some dead yeast, nice viable yeast, beer. All I have is two layers.
So, do I have pitchable “slurry”, rinsed yeast or what. Do I need to rinse it again with a much larger volume of water to separate out the dead yeas cells?
It will be a few weeks before I am ready to brew again. Just bottled a batch yesterday and have two other batches in fermenters. So, the yeast will sit for a while.