so, i think i have a decent handle on what this is (using some previous wort as a yeast starter and then priming solution in order to carbonate the finished beer). but, i just don't see the practical use for it nowadays (maybe because i don't brew lagers or other styles that take a while in the fermentor). if you're bottling, wouldn't adding some more yeast directly to the bottling bucket do essentially the same thing? or does the krausen acclimate them to a beer environment so they aren't shocked when going into the bucket? don't get me wrong, i dig a little bit of historical throwback. but, most of us aren't using wooden vats for a kettle or digging a hole in a hill somewhere to lager. any thoughts or am i way off base?