I'm into my historical beers. James Squire recently brewed a beer with yeast salvaged from a beer on a 220 yo shipwreck. https://www.9news.com.au/national/2...verseas-passenger-terminal?ocid=Social-9NewsS What are the chances that there will be any yeast left in suspension? Do JS filter and centrifuge? What are my chances if I took a pint and added it to a starter wort?