Thanks for the ideas. For what it's worth, I ended up funneling some slurry into a sanitized beer bottle, capped it and tossed it in the fridge. A week or so before I brew, I'll take it out, get it up to room temp and add it to a starter. If I get action by the time I brew, I'll use it, otherwise, I'll just pitch some fresh yeast.
We'll see how that works out.