The only equipment you really need is a few sanitized containers. When you rack the beer, leave just a bit behind. Use that to swirl up the stuff in the fermenter. Pour it into 2-3 sanitized containers and keep them in the fridge. If you brew in the next say 3 weeks or so, you can just pitch one of those into the beer, assuming the gravity is under maybe 1.060. Higher gravity use 2. Longer time., use a bit of the stored slurry to make a new starter. I used to do it in a much more complicated method (probably what you've been reading about), but this easier method has worked great for me for many years.