I think the Servomyces will be a help even without the DAP. I'm not sure whether there's an organic source of FAN, but it may be worth looking into.
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Occasionally, when I want to use the same yeast twice in a row, I'll make a double sized starter and split it in half. Use one half immediately and save the other for the next batch. That seems to work well for me.
I think there is a devolution in home brewing. At first its all about the name of your beer and a cool label idea. You eventually quit making labels (usually about the time the beer starts getting drinkable), and eventually you even quit naming them. I call my two best beers Scottish and APA. I might throw a name on something im experimenting on, like James' Brown or Bing Quadsby. My labels are a peice of blue painters tape on the keg handle.