I'm a day away from kegging an ale brewed with S 04, and ready to brew a different recipe that also happens to use S 04. Tell me about taking some of the yeast from the bottom of the fermenter and using it to pitch the new brew. Do I just scoop up a couple of tablespoons, or all of it? About how much is there? I am guessing well in excess of 200 B cells, and I need to use a small dixie cup full (3 ounces, about 90 ml). I've heard about 'washing' the yeast: What's that mean, and how is it done? The previous brew was dry-hopped, so should I try to separate yeast from hops glop? How? I mean, I can just go buy 2 packs of S 04, about $6 total, but if I can re-use the yeast I have, well, that's progress, learning something new, and saving a buck all at once!