So I am off to a better start and having some good success. I made a starter once for one of my beers and it turned out great. My line of thinking is a little off from my quick research in regards to starters and harvesting. My mind says using DME would alter the flavor of the yeast. But nothing in the research supports this. Also same thing for harvesting. I would think that the yeast would change for the food it consumes and environment much like anything else in this world. Am I wrong with this train of thought? This is something that I am wondering because I would like to make several batches of yeast from one package by making a starter, and then another and another, one after the other to get several ready for brewing or just for a large batch of high gravity but dont want to compromise the flavor. I also dont want to have unexpected flavor profiles from a harvested batch.