Originally Posted by kpr121
Fill up a bottle with yeast cake and make sure to label it?
What process would I use? Wash it a couple of times with the end result being in the bottle? Not sure if I'll have time to do that - hence pulling from the bottom of the bottle.
I also have some Rye IPA bottles that used San Diego super yeast - 7.2%abv - they have been chilling since August in my father's crawl space. Any ideas on what the viability of the yeast in the bottom of those bottles will be?