I just got through reading Brew Like a Monk and top cropping is mentioned as a yeast culturing method. I am intrigued but unsure how to approach this. Has anyone done this before and if so what was your process?
I used a bucket style fermenter, boiled a big metal ladle, cooled and took two big scoops of the creamy krausen. Put it in a 2l starter and that was it. Worked great, if not a little imprecise!
I would guess that once the starter ferments out, you could just toss it in the fridge.
I pitched it, I figured that catching the most active cells in their most active state was a good idea.