How to Propagate Bacteria for Beer Production?

I think it's certainly not a straightforward thing to figure out. What really helped me was to move away from literature that was only focusing on beer, which is really only focused on making the fermentation environment as good as possible. That's where I found this idea of synthetic media, which is dropping your sugar concentration really low and increasing your nitrogen content to support respiration or respiratory growth. And then bringing that physiologically tuned yeast into the ferment for high quality beer production. Let's jump straight into it. Why don't you walk us through your methods and then we'll get into the results?