Harvesting Yeast, Without Washing

[Schwerkraftbrauer]

I figured I'd put a thread on here about harvesting and reusing yeast without all those washing and decanting steps. This process is pretty simple I've done it for over a couple years with different yeast types, it works and it's easy and that's why I'll probably keep doing it. I know there's a lot of other ways to do this that are more proper or better to get good yeast away from dead yeast and trub, but as a beginner getting into it and being nervous this is pretty idiot proof.
Step one, rack beer off yeast cake. I usually leave roughly one gallon of beer in the fermenter to swirl and mix the yeast cake with it, again I am swirling not shaking or trying to aerate the yeast slurry for any reason.

[Schwerkraftbrauer]

The Next Step obviously is sanitizing your mason jars I use pint jars also want to be sanitizing the lids and twist offs. Have more than what you think you need ready just in case you over shoot how much yeast slurry you'll have. Swirl the fermenter again and slowly dump and Pints up to the neck.
The Next Step, quickly cap jars filled with yeast slurry and set them in the fridge on a shelf where they will not be shaken or disturbed.
The photo of the two jars together is one where the yeast slurry was freshly poured into the Pint jar the other one is after about 4 months. After a couple hours in the fridge you will have to burp these jars, and I usually burp them the following day as well, they will build quite a bit of pressure from all the sloshing around and dumping into the jars. It is at this point you will label and date them.

[Schwerkraftbrauer]

And from there you will wait, I have found I usually don't need to make a starter with pitching these pints. If the date is over 9 months old I will always make a starter up until then there's enough viable yeast I find it unnecessary. Although I don't know truly how long the yeast will be viable in the Pint jars like this , the oldest jar I've used was a year old and probably should be used up in that time period Or before the nine-month mark . You can either decant the beer or leave it on top to swirl making a slurry before you pitch. Fermentation will take off quicker if you set the jar out on the counter the morning of your Brew Day.
Again like I said this is a very simple process no washing no decanting no waiting and as long as your sanitation on your pint jars and the lids is sound you will be fine. If you crack open the Pint and it does smell like bad yeast or bad bread, trust me you will know, don't use it and grab a different jar.
Being there are less steps and no washing there's less room for error on contamination. I have read in some other threads that being the yeast is under beer there is also less risk of contamination, beer has alcohol, beer has hops both will work together to help preserve the yeast underneath of it.