Sometimes referred to as "yeast washing," the process of yeast rinsing separates the yeast from the hops and break material in the trub. Most brewers who reuse yeast — and store it for long periods — seem to prefer the rinsing method. Some brewers simply store the trub in one or several sanitized jars. After storing this trub in the fridge, they will then either reuse this yeast directly or create a starter with it.
Has anyone tried both methods? If you reuse the trub directly, how long have you stored this yeast, and have you ever noticed off flavors? What are the pros and cons of both methods?