I dont make beer (gasp), but I used the sticky in the beer forums to learn how to do it. I basically rack down till I am about to suck up the yeast and stop. From there I give it a good swish around to resuspend it in the remaining liquid (sometimes I add water to help out). From there I pour it in quart jars and put them in the fridge. After a few weeks ill take them out, decant, and put the remaining yeast slurry in pint 8-12 oz (pint?) jars. That's it. I've kept them for 4 months before and they still turn out fine. I always make a stirred starter when I go to use the though.