Started some yeast, then decided to stop

[whovous]

I am not sure why, but an awful lot about yeast just confuses me.

Anyway, here is the timeline:
1) About six weeks ago I made a Centennial Blonde with Conan(Gigayeast Vermont). I read that Conan gets better in succeeding generations, and so wanted to make a simple brew and use the slurry for my FIRST attempt at yeast harvesting.
2) It was a 2.5 gallon brew, and I did not get a heck of a lot of slurry from it. I wound up with two 16 oz mason jars that settled in the fridge to a lot of beer, a slight yeast layer, and a lot of unwashed trub. No yeast washing attempted.
3) Last week I bought a stirplate, some DME, and some yeast nutrient.
4) Last Sunday, I boiled water, added DME, etc., and put it all in a one liter flask on the stirplate for about 24 hours.
5) Last Monday, I put the flask in the fridge with a foam stopper.
6) Last Tuesday night, I started a brew. Things went wrong, the hour got very late, and I decided to throw it out. I did not get as far as pitching the yeast.

So, right now my fridge contains the "started" flask with the foam stopper that has been there since Monday, and the other pint jar from the Centennial Blonde that has been there for about six weeks or so. I hope to brew again soon, but have no definite date in mind. Time has a way of dragging these things out sometimes.

In the meantime what, if anything, should I do with this yeast?
Leave it alone?
Divide it up? There is less than a pint in the flask.
Throw it out?

What is the best practice here?

 

[flars]

Pour your yeast from the flask to a sanitized pint jar. Canning jars seal the best. If you brew in the next three weeks make a 500 ml vitality starter and pitch the yeast when the starter is active. Allow about 12 hours for the starter to be active. Estimate 1 billion cells per milliliter since there is a lot of trub mixed into the yeast. After three weeks make a full size starter using a starter/pitch rate calculator like this one.
http://www.brewunited.com/yeast_calculator.php
This sticky will also give you some good information.
https://www.homebrewtalk.com/showthread.php?t=579350

A picture of your harvested yeast would help with the cell estimate.

 

[EarthwormJim]

If you think you are going to be able to brew in the next couple weeks, I would probably swap the stopper, or just cover it with, some foil maybe with a rubberband around it, as a better way to keep air out. If it is going to be longer than that, or you just feel better having it sealed up, I would put it in a mason jar. My last brew day got pushed back a couple weeks and I just left the starter in the fridge coverd with foil. I don't know if it is the best practice, but it wasn't much longer than I normally let them sit so I didn't see anything wrong with the extra time. Of course this advice is dependent on your confidence of your sanitation. If I am way off, I'm sure someone will be along to correct me soon.

 

[whovous]

Can I link a picture I posted before? Let's see...

This is one of the pint jars that I pitched. Dunno what put it sideways. I cannot post the flask until maybe tomorrow night. When I get home I will make the move to a Ball jar with a canning lid. Really tight, or just snug?

 

[flars]

Finger snug is good. Same pressure as if you were putting it in a pressure canner.

 

[ericbw]

When you're ready to brew, decant the starter and add fresh wort. Stir 24 hours and pitch it.

Save the other jar for next time.