I think I know the answer to my question but thought I'd throw it out there anyway.
I see all this talk about reusing yeast, but also a lot of discussion regarding particular yeasts for specific beers. Unless I am brewing the same beer very frequently or maintain a pretty big library of different yeasts(and dedicated refrigerator for storage) I don't see it as a practical practice. Am I wrong?
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale