So I have a couple quart jars of harvested yeast slurry from a batch of irish red sitting in the fridge. I was thinking of washing it as it has a lot of hop trub and gunk in there but this yeast does not want to de-floculate once settled. I am thinking that if, instead of distilled water I were to use some simple extract wort as a first step I could get all the healthy live cells back into solution and then let just the trub and dead cells settle, then after a day in the wort pour the liquid portion into a new jar and keep that as a starter. does this make sense? the plan is to use it in a big wheat wine.