A little off topic, but how do the big breweries do it? I know that Pics top crops their yeast (which is not all that common, but makes sense if you're using open fermenters), but assuming you have an enclosed connical fermenter, and you're about to keg a batch of beer, can you just take the yeast you've used and re-pitch that without using a starter? I guess this would be similar to putting a new batch of beer on a yeast cake, but from what I understand, doing this is typically too many yeast cells than what is considered ideal, but is still doable.
I'm just wondering, if I have a connical and I can get good yeast cells, how much of the fresh slurry (without a starter) is considered ideal? I find starters are a pain and am considering buying a couple connicals; I would love the idea of being able to just take yeast from one after 7 days from the dump valve, and pitch that the following weekend on the new batch. Is it possible to do it this way without starters? Do big breweries do starters, or do they just re-pitch? .... educate me!