I use a SS ladle, SS canning funnel, either pint or half-pint mason jars and the white plastic lids that are available for mason jars. All get sanitized in a bucket of starsan.
Transfer yeast to the jars using the ladle and funnel:
~75 - 100 ml if I am planning to direct pitch that particular jar into a <1.060 wort within the next 3 - 4 weeks.
~25 - 50 ml if I am reserving it to make a starter
I will either grab some of the fermenting wort to store the yeast in or top off the jars up to 3/4 full with some cheap commercial beer. In either case it is wise not to tighten the lids completely because the yeast will continue to generate CO2 for a while, especially if you included wort from the fermenter.
With 1318 in particular it will behave like it does in the fermenter, some will sink to the bottom, some will stay on top of any liquid in the mason jar. It might even froth up a bit, so after I'm reasonably certain it's done off-gassing, I'll tighten the lid and swirl everything up to get all the yeast into suspension. Remove the lid, wash and sanitize it, clean up any beer/yeast that may have gotten on the outside threads of the mason jar with a starsan soaked paper towel. Tighten the lid, I use a piece of scotch tape on the lid to note the strain, harvest date and generation.
Written out it sounds like a big hassle, but it's really not a big deal. I like using the white mason jar lids because in my experience they never get a completely air-tight seal, so if the yeast wasn't completely done off-gassing, it acts like a pressure release valve.
