Every time after finishing secondary I look at the yeast sediment, the layer on the bottom looks very clean, creamy and uniform in color and texture. I wonder what's the quality of it, maybe its best to harvest from secondary rather than primary ?
Secondary yeast have a tendency to be the yeast that are lazy and don't flocculate. Your best bet is to try to get that sweet spot from the middle of your trub. I always take a sanitized spoon and gently remove the ring from high krausen too. Another perk of using buckets!
If you harvest yeast from secondary, you will be selecting the least flocculant cells. This isn't necessarily good or bad, but performance will be different from the original pitch. Doing this repeatedly could lead to yeast that become very hard to clear.
