how long is to long?

[jimjart]

I'm sure the answer is some where on this site. But it may be just as quick to ask the Board.

I've started with one packet of Pac-man. made a starter of about 1500ml
for a 1065 SNPA 10G batch. all went vey well it finished at 1012. So
we too the yeast off the bottom into a flask so now we had 800ml of pure
slurry. for the next brew a Citra take of Gumballhead. that was a 10G
batch started at 1050ish. and is all done now for several days now.
ended up at 1010.

sorry here's my question.
we are'nt going to be able to brew for at least another week. but need to dry hop the gumballhead. our hope was to gather as much of the cake as possible to re use to make an IPA or big Red Ale. 1080 or so.
what do we need to do to ensure the yeast lives for another week or so until brew day. can we just put in a flask with air lock and put in the fridge with a shot of DME or does it need to be washed?
once this next 10G batch is done we will not reuse it.

 

[TipsyDragon]

you should always wash your yeast between uses. that being said just put the yeast in a jar and put it in the fridge. yeast live forever and are hard to kill unless you do something dumb with them. make a starter with it the day before brew day.

 

[Malticulous]

I don't wash yeast (waste of time.) I dump it into a quart jar and stow it in the fridge. I'll use the slurry for up to a few weeks, else I'll make a starter.