I'm poured the keg remnants from a pressurized ferment into a beaker to let it settle out but I'm puzzled by the layers I'm seeing. From a typical non-pressure ferment, you see (from the bottom up), trub/hops, yeast and then beer/amber liquid--like you see here:
But here's what I'm seeing:
I assume the foam was the result of releasing the last bit of pressure that had built up (probably a few psi) which foamed up the contents. The foam looks pretty yeasty but the yeast is usually not on top. It's not quite visible in the picture but it does look like there is a shallow layer settling out/building up at the base of the bottom layer. Should I assume the bottom layer will ultimately end up as a layer of trub/hops, and the yeast, and ignore that yeasty looking top layer?
Is what I'm seeing typical for a pressurized ferment?
p.s. Video clip of the bioactivty: Yeast Harvest Bioactivity