Originally Posted by jhimstedt
Just to reiterate what has been stated above, if reusing the cake without adding more bugs or sacc gets even better results than the first use, then making a started doesn't seem like it can hurt at all. Am I missing something?
I'm on gen 3 of my Roeselare yeast. Gen 1 produced a fantastic oud bruin that is in month 9 right now. Gen 2 produced a berlinerweisse that took only 1 month to taste nice and sour. Gen 3 went into a pilsner malt based sour that was very sour after only 1 month, and I plan on giving it another 5 months on the cake before adding some fruit to age for another few months.
So the bugs get more and more effective with each pitch. All depends on what you're going for.