I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is about autolysis when reusing yeast. When one storage an used yeast for several months, or over several batches, is it needed to be careful with autolysis?
Generally people says that a starter would be enough to get the right amount of live cells and therefore autolysis isn't a problem. But dead cells will survive through starters, why this is not a problem?
For how much time and how much batches is it safe to maintain the yeast cake?