This will result in an extreme overpitch, and more than the "little bit" of trub that is not worrisome. It will make beer, but not your best.
Harvesting yeast to a sanitized jar and pouring off most of the supernatant beer before repitching offers no more opportunity for contamination than making a starter, and depending on methods possibly less.
Repitching can be rewarding as yeast takes time to adapt from lab to actual brewery conditions, and IME (as conventional wisdom holds) starts to hit its stride and perform really well between the third and fifth generations. Even in a homebrew setting and brewing every few weeks, there's no reason you shouldn't be able to take yeast out 10-15 generations, and WY2124 will happily go further.
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