So, I always have a problem with patience when it comes to pitching my yeast.
I finally got an immersion chiller, so that solves my problem for brew day, but when I make a starter (especially when I start it at 9pm) it takes too long for me, and last time I think I killed the yeast. Too hot!
So someone in the Tap Room (sorry I can't remember who) said he makes a couple of gallons of wort, and cans them in quarts or pints or whatever, saving them for when it's time to start a starter.
So my questions are, since I don't have any canning/jars, is there any reason why I couldn't just bottle it in quart bottles? Then I can keep them in the fridge right? Or where would be best for storing them?