I have a moderate amount of experience rinsing yeast from batches, but am relatively new to sour styles. I'm curious about what people out there are doing to keep their wild yeast and bacteria thriving and ready to add to a freshly made batch of wort. Rather than rely on repitching onto a funky cake, I'd like to be able to keep my organisms separate prior to pitching to a batch. So, if anyone out there is doing this:
1. What sort of a vessel do you keep each starter in?
2. Where do you store the vessel? Is room temp OK, or should these be refrigerated?
3. How often do you add fresh food (wort from a batch? extra starter wort? something else I haven't even heard of?)?
4. When you add fresh food, presumably you have to decant off some excess liquid to make room, correct?
5. What kind of sanitation processes do you use to ensure that the only things in the vessel are the bugs themselves (I always get paranoid when decanting/adding new food)?
6. When ready to brew a batch, do you just get a "traditional" starter going with a portion of your maintained stash and add as normal?
If anything is confusing, let me know and I'll try to clarify. Thanks in advance!