OK, I brew a batch of beer and it turns out well... er, good. There is a bunch of trub on the bottom. How can I save the yeast for the next batch which may not be brewed for another two or three weeks?
Can I just dump a bunch into a sanitized mason jar or ??? and put it into the refrigerator.. or, do I have to do more? I guess I could add some sterile water, swirl it and decant it into the jar and refrigerate?