Hey yeast washers, what's going on here? I expected to see a third layer here but all I see is 2; some beer and a considerable layer of slurry starting at that 16 oz mark on the jar. My question is over the lack of a third layer of "white" yeast. Do I have 16 oz of viable yeast surly or is there so little yeast that I'm just looking at beer and white trub? Here is what I did to get here. This is from a batch of blonde ale with only about 1.5 ounces of hops. I did take what I thought was a generous amount of trub from the kettle when I moved things into my fermenter but I would not go as far as to say I dumped all of it in there....let's say 60 %. As the cake was pretty dense, I did drain down the bubbler yielding about 5 1/2 gallons that went into bottles so there was not a lot of beer in the bottom of the bubbler but it was enough to stir up the cake and dump it into 2 of these jars with no sterile water added and I have identical results in another jar. What you are looking at is after 12 hours in the fridge. So what do I have.... 16 oz of viable yeast surly or is there so little yeast that I'm just looking at beer and white trub?