friday is bottle/brew day for me. My day starts by cleaning and botteling. I have a 1 gal nut brown that I will be starting with. I am planning to do a 1 gal SMaSH and I was thinking of using the yeast from my nut brown. Should I wash the yeast first, or just poor half of the slurry into my new batch? It will be probably be 9 hours after I bottle that I will be needing the yeast, or should I just scratch it and use fresh yeast?