I'm a bit confused about this - seem to find conflicting advice. I've finished fermentation of one batch, and then swilled out the fermenter and left the results to settle in a clean bottle (that's what's in the photo), presumably this is mainly trub and water. What of this should I keep, and how? I would happily make a new starter when I wanted to use the yeast again so don't need to have loads, but I do want to keep the right bit and ideally not all of this as it's about 3 liters in total and will take up loads of fridge space! Thanks for any advice (the yeast was Wyeast 1469 West Yorkshire incidentally).