So this past Friday I racked an Irish Red (from JZ book), and dumped the leftover slurry and fermented wort into a big pickle type jar. I covered the jar with sanitized foil and put it in my freezer chest (temp is high 30's to low 40's). Just look at it today and have 4 layers in it. Top layer is clear beer, 2nd layers is a hazy beer, 3rd layer is white yeast slurry layer and then the bottom is a darker grayish yeast layer.
What do I do next? I'm assuming I want the milky white layer as the grayer layer is dead yeast an trub? Do I decant and then scoop out the white layer? and if so what do I store the harvested white layer in, sterile water, or something else. Guessing it will be 2 weeks before I can brew a stout to use the harvested yeast.