I like reusing yeast to save money, and I like having my own "house" yeast. However sooner or later my yeast eventually dies and becomes unusable. I have a feeling that each time I repitch, I'm getting more an more crap and less and less yeast.
I once read something that either White Labs or Wyeast put out on how to properly clean yeast for reuse, but the page has since been down.
Does anybody have a good method of cleaning the yeast they plan on reusing? Also, what temp do you normally store yeast waiting to be reused?
Currently I just pour most of the beer off the slurry then mix it all up and toss it into some bigger bottles. When it comes time to pitch I dump off the old beer and dump in the old yeast.