When making starters or a yeast bank, why does everyone get so concerned about sterilization (whooooaa hold on a minute and let me explain). You don't put your carboy in the oven before use to sterile, so why all the extra concern when culturing yeast by themselves? Shouldn't sanitation be sufficient to kill off wild yeast and other bacteria? I mean, this the whole point of iodophor. Will 0.01% of remaining microbes really show up in a culture? Been really trying not to justify unneccesary expenditures. A pressure cooker seems like it may be one of these things...