Denny, when it comes to re-using yeast you talked about making sure sanitation is on point. I have been just starting to do this and I'll be using a repitch of yeast for the 3rd time. Beyond sanitizing the mason jar, what are some other sanitation practices I should be adhering to, or what are some potential spots that contamination could occur. I know in Complete Joy of Homebrewing Charlie recommends rubbing pour spouts with grain alcohol and flaming them.
For my process I let the mason jar and lid sit in sanitizer for a bit, wiped the lip of the fermentor and just poured in the slurry left in the fermenter and when ready i repitched the whole amount, it was about 2 cups worth. Is that too much or too little yeast or am I on the right track?