Repitching yeast: Style generation tree?

[Harvestsmiles]

I was looking to do several consecutive batches with a single yeast vial/starter. I know I read of a style tree that progresses from low ABV/IBU/SRM to higher. I thought it was in the "Brewing Classic Styles book but don't see it and I've looked through the forum and other books with no luck.
If someone knows the style generation tree I speak of please direct me to where I can find it. Thanks Much!

[Ozwald]

Not sure of a tree, but there's no real set in stone way to do it. The idea of building up & never repitching a "lower" style is outdated info. For a commercial example, Laguanitas pitches off their IPA tank for almost all their beers. IIRC Stone pitches down pretty frequently as well.

The trick is giving it enough nutrient, not stressing it out & doing a proficient rinse to not carry over the undesirables.

[brewinhard]

Another cool idea (I picked up from Bugeater) is to make 500mL of extra starter wort than per your usual, let it ferment out completely, then pour that extra 500 mL of suspended wort/yeast into a sanitized mason jar for future keeping. You now have enough yeast starter for your original planned batch as well as 500mL of future starter wort to make another starter with at a later date.