see that whispy layer of white cloudy stuff? that's your yeast. below it is yeast mixed with proteins, hop trub, and crap. pour off the "beer" and then fill the jar with water, maybe two or three times. your yeast layer will gather thicker as the "beer" diffuses, and the trub compacts. you'll be lucky to get half that tan stuff filter out into viable yeast cells. still, much more than a vial and give it a 3L starter, you'll have a monster on your hands.