Here's the deal. I saved some liquid irish ale yeast from the bottom of the primary in a batch of beer I made about two weeks ago. It has been properly bottled and has been in the fridge two weeks. I am not ready to use it yet, but I dont all my yeast to die either. So how do I "re-activate" my yeast so that I can collect some more to put back in the fridge for another week or two? Should I make a standard yeast starter? If so, at what stage during the starter phase do I collect the yeast?