I just racked over 2 batches into secondary fermenters. One was an Irish Red (tastes like Smithwick's), and a Belgian Pale Ale. I decided to save the yeast, so I harvested about 1 pint from each batch. I basically poured the sludge from the bottom of the primary fermenter into a sterilized mason jar, put the lid on loosely, labeled it and stuck it in the fridge. I hope it stays for a while.
Also, the Belgian Pale Ale had a bit of a bubblegum taste, which is a flavor compund generated by some belgian yeasts....
I know, a boring blog, but its all I've got right now!