I'm curious what you all out there do for keeping yeast strains and making starters. (For those of you that elect not to buy yeast each and every time.) Do you keep some in the fridge? If so, just a little, or a whole 2 Qt starter? I'm thinking of making a simple pale ale and canning it prior to pitching in 1 Qt mason jars for making starters, and then keeping some alive in smaller quantities in the fridge, but wondering if anyone here has tried this, and what they found worked best.