Ok, I ahve a little collection of yeast/bacteria/bugs going; Boulevard Lovechild, Pretty Things Jack D Or, Crabtree Berliner, 4 different Jolly Pumpkin and Odells Medler, and some others I can not remember. I have fed them once and have a nice half inch cake on the bottom of a growler, I wish I would not have added the Jack D'Or, since it has 3 yeast strains in it and I believe a champagne yeast, but anyway... I am hoping the rest of the goodies will take a good hold.
1. Should I make a traditional starter on the stirplate for this if I want to use it as my primary yeast(s) in a brew?
2. How much of the cake do I need to pull out to make a starter, I want to save some to keep growing it.
3. Do I use a normal DME base for a starter?
4. Dark wort or lighter, would love to make a sour blonde with half and maybe a sour stout with another portion?