BeerBorg

I'd first like to point out that I have only ever used dry yeast. If you're using liquid yeast, things may be different.

I washed yeast a few times (some purists would call my process rinsing, rather than washing).

I then read that rinsing didn't really add much value.

Lately, I've been reusing yeast when it's creamy colored. I basically just scoop it into sanitized containers. And I don't reuse it for a bunch of generations.

So 1 sachet of US-05 makes abut 5-10 batches of beer.

For those of you who reuse yeast, what's your process?

About the same as yours. I only save liquid yeast, because they're expensive and shipping is seasonal.

I use mostly liquid yeast (99% the last 3 years) and I almost always make a starter. So, when making the starter, I overbuild it by 500-750 ml and saved that amount in a mason jar in the fridge and use the rest for the beer. Weeks or months later, I can either use the saved yeast directly or if needed, make a starter with it and overbuild again. I usually do this 4-5 times before starting over and I've never had a problem with it.

But, years past, I would do just pretty much what you described and it worked out fine. I've read others place that they simply scoop a jar full of yeast from the bottom of the fermenter and save it to use in the next 3-4 weeks with no problems but I'm not liking that idea. Between the dead yeast and the hop and trub, I think lighter beers would likely be affected by it. I did the washing thing for awhile but it became work for me so I switched to liquid as described about and am sticking to that.