IME the Wyeast blends produce higher levels of acidity and wild beer-type flavors on the 2nd and 3rd pitch (I haven't gone past 3).
If you're going for a lambic-esque beer with puckering acidity and lots of funk, using slurry from a previous blend pitch is the way to go.
I pull a few pints of slurry and wash down the fermentor before dumping in the next batch. Otherwise you'll collect a LOT of trub/dead yeast over the course of a few batches on the same yeast.
Oak is nice in this type of beer. If it will be in there for awhile (and you want to harbor bugs in them) oak cubes are best. Wider breadth of oak flavors to contribute, more internal surface area for bugs to live.
When you are talking slurry vs trub, how do make the distinction? I was just going to rack the beer off using the spigot and toss the next batch right in. How do you go a out separating the yeast slurry from trub?
I don't think he was suggesting separating yeast from trub. just scoop out a quart or so into a sanitized mason jar and then wash the fermenter.
Can you separate them? Or maybe should I toss some oak in now to harbor some bugs, let it sit a few more weeks, then take the oak and a quart or 2 of wort out. From what I understood from reading Vinnie C.'s AHA presentation, you can soak the wood in it water to kill the weak strains and let the strongest ones around.
Perhaps this is an option for propagation of bugs.
Guess this just went from reusing yeast to full blown experimental status.