I picked up a case of half gallon mason jars. My new method is to sterilize a half gallon jar, cool to~ 50°, decant all beer of the yeast cake, pour enough of the sterile water onto the yeast to equal a half gallon, swirl slurry and dump into the 1/2 jar. Refirgerate.
On brew day I decant the water, swirl into a homogeneous slurry, then measure and pitch. Yes I get a little trube that way, but I also get some of all of the yeast, not just early flocculators, or late...