Homebrew "house yeast"

I'm only brewing ~10-12 batches a year. Usually something really different. I don't repitch, mostly. A few years back, I played with pitching on yeast cakes, but I lost interest. I didn't really think I was getting great results and I missed the variety.

I was thinking of doing something like this as an artificial selection experiment in the undergrad bio lab I taught last term. Demonstrate selection by selecting for flocculation characteristics. Was also thinking of doing competition experiments with ale yeast, lager yeast, and brett. But I didn't want to turn "Intro to Biology" into "Biology of Beer." Well, actually I did want to, but I got a bad vibe about it when I mentioned to my Department Chair how I made beer in a lab in grad school, and her response was "It's too bad we can't do that here."