I’ve seen old photos of English breweries recirculating wort thru fishtails to keep the yeast aerated during fermentation.
I recall a Dr Bamforth interview where he said he was given a lecture in England. He sad something like he prefers not go into double digits repitching before a replacement pitch is grown from a master colony. A gentleman in the back stood and said they’re on something like their 4000th+ repitch at last count![emoji23]