Originally Posted by TipsyDragon
shake the beer.
no, no, no. you're right in all areas except the shaking.
leave the beer undisturbed until the yeast/sediment falls outta suspension (cold crash). decant the beer, ie: pour beer off of sediment, then swirl the last few oz's of liquid and pour into mason jar. i would also make a small starter for the mason jar. a weak starter ~ 1.020 to get it going a little bit will help along with warm temp's. do a search, there's plenty of threads on the same subject