Well I think that is kind of exactly the idea of how to make a yeast bank. Except for using the bulk of the yeast as a 'test batch'. Make a nice big starter, take enough off to freeze, and make a beer you want to make that will be delicious. Everytime you plan a new brew, freeze a vial the new yeast and before you know it you will have a whole ranch all farmed out. I started with the vials, but now I like to take a pretty large amount and freeze it in mason jars. That way I have a mini starter to begin with. The only downfall is having to buy more glycerol.
Kegged - Robust Porter
Bottled - 30th birthday barleywine, caramel gingerbread quad, Half-wit (100%Brett), Mulberry wit, Caramel Quad/RUMCAKE, coffee porter, Rice Saison, Apple Cider
Primary - Blueberry Blonde, Amber Ale
Cogito Ergo Doleo
Originally Posted by somedudefromguam
I thought that meant people were getting frustrated with their brews. Like- OH NO my beer is infected RHWAHAHRBLABLE!!!! OR- My beer pours all foamy RDWHAHBLARABBLE