Yeast Culturing

[Okami]

I have finished fermenting my first batch
of brew using liquid yeast.
(see my post "Revised Pale Ale")
Liquid yeast is more expensive than dry, so I
would like to "re-use" the yeast I have now.
Before I bottle in the next couple of days
could somebody let me know how to preserve the
sediment from my fermenter. Or could it be as
easy as pouring the sediment from a bottle of
beer into my wort?
I have searched the internet and found instructions
on how to use petri dishes, bottles with foil,
pie pans, and just pouring a fresh beer into
the wort.
Anybody with some experience out there, I would
appreciate some advice on the simplest way to
"re-use" the yeast. Not only am I a cheapo,
I want to use the same yeast over and over to
get that "house" flavor. Or in my case
basement flavor.

[maltvault]

The easiest way is to brew te day you bottle, and pitch 1/2 your sediment into your cooled wort. Or pour about 1/2 quart into a cleaned/sanitized quart jar, cover and fridge until your ready to pitch. The ladder method will keep yeast about 2 weeks.
Good Luck,
Malt Vault

[bigbrewdude]

Boy do I sound like a shill for BYO and Wyeast! Check out the September issue of Brew Your Own magazine or try this url to one of Wyeast's pages: http://www.wyeastlab.com/hbrew/hbyewash.htm