glycogen reserves in top cropped yeast

[Quench]

When you top crop yeast, do you have to immediately pitch the collected yeast into some fresh wort and let it ferment out completely so that the yeast can restore their glycogen reserves in order to be healthy for the next batch of beer? If not, won't the yeast not store very well and be in poor condition when it's time for them to be pitched into a new batch of beer due to a lack of stored glycogen? Thanks for the help.

[ApresSkiBrewer]

You could pull a touch of wort, from the beer that is fermenting at the time, as you top crop.... and let that ferment out. Problem solved (unless it is a higher grav. / highly hopped beer.. then maybe not).

[BrewerJ]

You want to put it either in your next batch of beer or a starter after you pull it off of your fermenting beer. If you just let it sit in a jar then it starts depleting fairly quickly.