I just started rinsing and re-pitching yeast. I've stored 1084Irish ale for a week in a mason jar with foil in the frig and had good success using in my latest stout. I brought to room temp, decanted swirled, and then pitched in the wort. I think I would do a starter next time as there was a bit of lag before fermentation started.
Anyone have any thoughts on best way to store yeast for longer then 2 weeks, say a month? Refrigerated in a sealed mason jar, a capped beer bottle, or foil covered container?
I listened to Jamil's show and did not hear these details covered.