I harvested yeast a few weeks back from my hefeweizen (Wyeast 3068) which I had open fermented. To harvest, I scrapped it right off the top, after ~36 hours of fermenting, with a sanitized spoon. I then plopped it in my sanitized mason jar. I am now looking to use this yeast again, and noticed a few things when I pulled the mason jar from the fridge, which leads to my questions.
- There appears to be two VERY SLIGHTLY distinct layers of yeast sediment on the bottom of the jar. Is one of these good, and the other bad?
- To me, this looks like a ton of yeast. Based upon the answer to the previous question...would you pitch all the 'good' yeast in this jar, or try to only pitch a portion of it? And would you make a starter?