I did yeast ranching on slants, plates, and frozen for maybe 6 years. Eventually decided it was more hassle than it was worth for me.
If I had source nearby that I could run down and get, I would be of the same mind. But I don’t have that option anymore now that NB closed it’s retail store. It’s a lot more work trying to keep yeast around for a long period than just grabbing some fresh from NB. But my favorite yeasts are all liquid, so I spend a lot of time working on keeping yeast alive.
It’s not all bad, it kind of fun in a geeky way and it keeps me out trouble.
If you can schedule your brewing and you know that the fermentation will complete (or be near to completion) before the next brew day, you can brew the next batch and pitch directly from the primary with very fresh yeast. This limits the type of yeast for the second batch, but if that recipe calls for a similar yeast, it works out pretty conveniently. I have gone out 25 re-pitches as a maximum, when I was brewing light lagers routinely. Anymore I go out 5-6 re-pitches at most to limit my concerns about petit mutants and contamination. I haven’t had a problem with this approach in many years.