Originally Posted by MalFet
You basically want to can the wort. If you plan on using it quickly, you could probably just keep it in the fridge for a day or two, but I wouldn't trust letting the stuff sit around for a long time (fridge or no). Definitely boil it again before making your starter.
If you want to store it for longer, you'll need a pressure cooker and some mason jars.
Right. Or freeze it in plastic containers and then bring to a brief boil before cooling and adding yeast.
Putting the cooled wort into sanitized bottles and capping is fine- if you keep it in the fridge. But it's not sterile, just sanitized, and room temperature means that any microbes could grow. To do that, you'd need to use a pressure canner just like with canning green beans.