In lieu of using a saved yeast cake (US-05) on my next batch, I decided to try harvesting Pacman yeast from two bombers - 1 Shakespeare Stout and 1 Northwestern Ale.
I don't have any fancy equipment, so I decided to use a 1-liter plastic bottle that was previously used for seltzer water. It's probably about 3/4 of the way full.
Instead of using tin foil, I sanitized the cap and put it on loosely, swirling as much as I can and closing the cap completely to shake it up every so often. Here's what it looks like after settling for about 20 minutes....
I have a few questions to those with more experience:
1) It's been about 48 hours, and I'm thinking of getting a 2-liter or gallon sized bottle to step up the starter. Should I do this soon or wait a couple more days to finish the initial fermentation?
2) How long can you keep a starter at room temperature before going to the fridge for longer-term storage?
3) My next brew should have an OG of around 1.075 so I want a good amount of yeast to pitch - how do I know when the starter is large enough?
Please help me out, this is my first time trying anything besides pitching re-hydrated dry yeast!