I realise this must have been done to death, but I'll drag this corpse up and try to breathe some life into it in the hope it makes this easier for me to understand. Criticism and 'WTF are you doing' comments are not only welcomed, but also encouraged in this search for my yeast epiphany.
I'm looking to harvest yeast from my 3 Coopers Stout big browns. I've somehow drunk the lot this arvo, and left a bit in the bottom of each, sealed the tops back on and put them in the fridge in what is a strange and unusual departure from my regular methods.
My limited understanding so far is that I can use this left overs to make more yeast.
Back to yesterday -
I brewed up a nice mix of Stout in the urn, reached the targeted 1.053 I expected and put it into a cube to cool.
Now I intend to use some of this cooled wort for repitching in the same wort for fermenting, by adding it to a sterilsed bottle, to which I'll then add the combined left over yeasts from the bottles, swirl around a bit, then what?