Looks fine, a few hours in the fridge and you'll see the layer of yeast at the bottom of each jar.
If your aim is to re-use your original yeast, I would suggest you also try the "overbuild" method where you collect your yeast from an extra-large starter a few days
before brew day. See which method you prefer.
I've found it's a lot less hassle, and there's a handy calculator for what size starter you'll need here:
http://www.brewunited.com/yeast_calculator.php
My typical process looks like this:
- Pitch my liquid yeast into a 3 litre starter of extra light DME
- Let it ferment out until the yeast has flocculated
- Swirl vigorously to get everything back into suspension
- Pour off about 1 litre into a sanitised mason jar
- Mason jar goes into the fridge and becomes the yeast for the next overbuild starter next time
- Pitch the remaining 2 litres into the beer on brew day
Pros: No "washing", no excess trub or hops in mason jars. No repetitive settling/dumping to get the yeast
Cons: Need a large enough vessel for the starter, requires DME (if you don't usually do a starter)
