I hadn't labeled my yeast containers back then. I would just remember them by detail like the color of the wort, etc. It worked great--or so I thought.
One day, I was drinking an APA with (supposedly) WLP001. But the yeast was very WLP300 ish. Then it dawned on me... The babies might have been switched at starter! Which would explain the rude and uninvited Wang in my traditional hefeweizen! Or a trappist yeast accidentally cultured into a big old container of light american lager--OOPS!
Well, maybe you had to be there. But for me, it was a mini-epiphany. One that ignited the systematic death of billions upon billions of eukaryotic fungi.
Today you'll find all my containers labeled -- with impunity.
But before the new yeast regime took hold in a cool dark refrigerator, I had to kill literally billions and billions of microorganisms to keep the strains in line. I pray they rest in peace, those microbiotic souls that lost their way. I blame only myself and my bad label practices.
My goodwife reminded me "it's just yeast" to which I could only respond by raising my glass before the flame, seeing its light flickering through the deep golden ale. My eyelids shut and I shock my head to say, "No. It's all of yeast." Well, she gave me the finger and left me there then, but I digress.
The yeast have been used in bread dough baked into droll shapes, as well as waffles, and thereby destroyed. But still, I have several beers that are very unexpected---the yeast has been switched so you never know what you are going to get!