So looking for inspiration for our next stout recipe, my wife picked up a six of Bell's Kalamazoo Stout. I noticed sediment on the bottom of teach bottle, and am assuming its yeast (Beer was fresh) as the beer probably wasn't filtered. So tonight, we will down a couple Kalamazoo stouts and attempt harvesting the yeast. Yep... chasing a squirrel! Never harvested yeast from post fermentation, or from a yeast starer or anything of the sort. So the thinking is to harvest the yeast to be used in a not yet determined stout recipe. Why you might ask, well.... Primarily to experiment with yeast harvesting, but if all goes well, might just pitch into a simple stout and see how it goes. Obviously the emphasis will be more abut yeast harvesting, with the added benefit of snagging the yeast from a commercial beer to see if we can grow the culture, with the secondary benefit of brewing another batch of stout. This leads me to my question to see if my approach seems sounds or not: Open the bottle and gently pour the Kalamazoo stout into a glass, leaving behind a half inch to an inch of beer; Starsan the mouth of the bottle (outside only); wrap in Starsan sprayed plastic wrap; Shake the contents well to get the solids/yeast into suspension; pitch the contents into a cleaned and sterilized flask with 1 quart of DME based yeast starter of DME at 1 cup DME to 1 Quart water. Place on a stir plate for 24-48 hours. After stir plate, take flask off stir plate and cover and place in the fridge to allow the solids/yeast to settle; Decant liquid and replace with sterilized spring water, give a good shake; Pout into sanitized Mason jar for storage. Looking for any good feedback.