Yes, I use a tall fairly narrow jar that is similar to the ones that spanish olives come in. When pouring into it, it is mixed w/water so the volume is pretty big (after being washed). Once it settles out in the fridge, you can pour off most of the water and then you could swirl it around to loosen it up and pour it into sanitized Whitelab vial. That's what I do, but then I use the stuff left in the tall jar (without starter) for my next batch. The vial is a longer term storage that I will use for a future batch and will do a starter with it before pitching.