I am to the point where i need/want to start a yeast bank. I've read several yeast propagation methods here, but haven't seen anything like what i am thinking of doing. The big worry is contamination. I've put new wort on cake from my primary and it worked fine, but it seems risky since i dont' have a way of knowing if the beer i just took off the primary is infected. (I'm on my 17th batch and have not had anything infected yet that i can tell - so i fear i am due.)
Anyhow, here is what i was thinking and I will appreciate any feedback i can get.
I have a package of Wyeast propagator. I was going to make a starter solution of dry malt boiled 30 min with some hops, put around 6oz of that into 6 bottles, pitch some of the Wyeast propagator into each bottle and put air locks on them and let them get going to the point where they ferment and settle and store them like that in the fridg.
Then, i figure that when i want to use the yeast in each one i will just poor off most of the beer, (and most likely drink it), swirl the rest and dump it into a new starter and let it get going and then pitch it into a new batch of 5gal of wort.
Concerns: I am worried i won't have enough yeast for the batch. I'm trying to avoid multiple steps.
I like the idea of washing yeast, but don't like the fact that i don't have a way of knowing if that washed yeast is infected until the brew it came from is ready to try.
I don't like the idea of slants bcs i am trying to avoid the multiple steps of getting the volume of yeast to where it needs to be to pitch into 5-6 gal.
Further - i figure i can keep my yeast bank growing by taking one of the propagated bottles and pouring that into 6 new bottles of new wort.