Yes it's usually done with glycerin which you can get at your LHBS to preserve the yeast cell walls from freezing and rupturing. Most people however will make a starter first and take some small amounts of that, that way they have a lot of fresh and healthy yeast and then pitch the rest when they brew. Look up the yeast slanting threads and stickies. They go into a lot of detail about the whole process.
beerloaf
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