I find pitching washed yeast without a starter results in delayed fermentation even at the one gallon level.
Besides being a less than optimal process from a biological stability point of view, rinsing yeast with and storing it under boiled water results in accelerated glycogen store depletion. Rinsing and storing yeast under boiled water is a home brewer-only procedure that is steeped more in myth than in science.
"Recovering yeast after fermentation and repitching is possible if the cell count is controlled to give the correct yeast pitching levels. In order to control them, laboratory equipment will be needed. In the same way and using the same equipment, bacteria can be removed by acid washing in carefully controlled conditions. In case of repitching, yeast must not be stored out of beer for long periods, even at low temperatures, as yeast glycogen levels will fall causing slow fermentations. Yeast mutation occurs rapidly in brewing environments, repitching can be a delicate operation and may cause beer quality problems in terms of flavour, yeast settling, diacetyl absorption. Effects of repitching can be seen in as few as 3 to 5 brews especially concerning diacetyl reabsorption. For ale beers that are generally more flavoursome diacetyl levels are less critical."
Ok, great infromation regarding washing and repitching but some of this kind of muddies the water for me. However I think I can draw some conclusions using this and other info I have come across.
1. Cell count is crucial, work to make the most accurate cell count possible for any given pitch
2. Skip the washing of yeast.
3. just store yeast in the beer from which it was harvested
4. Dont push the number of repitches when lager is involved
Given what I have read on the forums I know many will disagree with #1,2 and 3 but Im hoping
S. cerevisiae will set me straight, and expand upon his thoughts where needed for better or worse...