If you threw a tablespoon of yeast slurry in with the starter when you are boiling it, that will certainly work.
Only a tablespoon aye? I was wondering how much to add.
Is too much dead yeast a problem? Excessive trub perhaps?
I have a washed US-05 cake in the fridge I was thinking of using for yeast food.
Seems like a good use for it. I mean who saves a US-05 cake?
I was rummaging through some stuff this weekend, and came across a packet of yeast nutrient that I bought a couple years ago for some wine and never used it. "common" household item.
I still might try the boiled yeast soylent white trick.
Thanks for the knowledge.