I brewed a batch of Belgian Wit with 3944 for a special occasion a couple of months ago which turned out to be a real crowd pleaser. I hadnt planned on doing another batch, but got such a good response I decided to try one more before the end of the summer.
The yeast cake was long gone, so I took the bottom 1/2 inch of sediment from three of my 36oz fliptops (3944 produces alot of sediment) and mixed them together and kept them in the fridge.
I've never used harvested yeast before and hoped someone could clue me in on the process? I assume I need a starter, but are there any concerns about overpitching? Will the shelf life of the yeast be roughly the same as washed yeast from a cake?