Is it better to harvest the yeast from the primary or secondary or does it matter?
My thinking is that it would be better to keep yeast from the secondary as the primary would have more trub. My gut also tells me that this would only be true if if the newly fermented beer was racked to the secondary after a quick primary (say one week).
"Brew or do not brew, there is no try."
Bottled and Drinking: Maibock, EdWort's Apfelwein, Traditional MeadUp Next: Cherry Melomel