I'm confused. Current practices say to rinse and reuse your yeast and to do so you rinse the trub in the fermenter with sanitized water and then pour that into a sanitized jar. To separate the yeast from the trub you stick it in the fridge to help the process, then pour off the clear fluid and keep that as your stored yeast.
Then, Jamil says that when you use a large starter say, 4 liters or more, you put it in the fridge before using it in order to encourage the yeast to drop out of suspension. Then you toss the majority of the liquid and just pitch the sludge at the bottom.
So, in the rinsing the yeast is in suspension after refrigeration and in starters the yeast is in the trub? I don't get it.