Bluesman - that I would have no problem doing but what if I wanted to hang on to it for a while? Your suggestion assumes that I'm going to pitch into a new batch fairly quickly.
I'm curious as to how I can reliably get the yeast from the primary to long term storage.
After primary fermentation is complete, rack the beer from the slurry. Then swirl the entire slury to get all of the yeast into suspension and transfer into a clean and sanitized container.
Boil some water and chill.
Pour some water into the container with the yeast and shake to make homogenous, then allow to settle for 10-15 min. After settling, pour the yeast into another sanitized container leaving behind the trub and hop material.
Repeat this "yeast rinsing" process 2-3 times until you see the yeast brighten slightly.
This process helps clean the yeast by removing trub and hop material while also helping mitigate potential bacterial spoilage. It also helps make a cleaner beer.