So I played with natural yeasts and cultivation. Had few strains isolated and kept in fridge. But recently one extremely resistant strain contaminated all of it.
Had some good brews, some bad, some meh. So what is yours experience, did you tryed it or want to?
I made some ales, lagers and cider. It is mixed results, you made few small 2 liter batches (brew lots of beer/cider and test few strains) and then go bigger with most promising ones. After it stabilise it is as bought ones with some added work.