This may seem like a stupid question, but it has been befuddling me since I've began reading about repitching yeast, how is repitching yeast and different than the yeast companies harvesting them?
I get that some of the yeast is going to be 'worn out', I understand there could be mutations (biggest difference, since scientific knowledge is a huge gap betweeen two processes) causing some variability, and the growth environments are different. Is the environment the key difference? Yeast harvesting I am assuming they are pump with oxygen throughout to keep them reproducing versus in a beer where we are trying to avoid adding additional oxygen. I could be way off base, far from my area of expertise.