I took this yeast from the carboy on the 11th of March.
I swirled the yeast cake with some boiled and cooled water
and dumped into sanitized jar, and put it in the fridge. I did not
do any other rinsing of the yeast. It is WLP 007 Dry English.
I was planning on making a small starter to get it activated.
Looking at this sample you can see a small thin layer on top.
Is that the yeast and the rest all trub? If that thin layer is the
yeast it won't be enough and I'll have to use my back up dry