Is it necessary to isolate the yeast in order to use it for brewing? During the fermentation process, more than one species of microbe could be present, but only one or a few dominate for the important period. Many traditional fermented and cultured foods such as sauerkraut, kimchi, and yogurt are routinely made without sterile equipment or procedures. Sourdough bread is made with cultures that resist invasion by harmful microbes for months without depending on laboratory conditions. Maybe finding a strain that can compete with other microbes is as important as eliminating all other microbes.

Chris

Yeast is one of the simplest cellular forms of life out there and can be found airborne.

If what you are hinting at is using the airborne strains to ferment beer - sounds like a good idea.

You might want to follow through with @cfastie's suggestion to look into Sour Dough Bread.

In middle eastern cultures they leave the sour dough bread, dough outside - where it naturally absorbs yeast and over time expands.

Maybe leaving some dough outside to absorb airborne yeast could provide you with a big enough culture of yeast to start your beer fermenting?

Thank you for the feed back! It sounds like my first step is to try catching some airborne yeast and not stress about isolating it right away. I never considered using dough as a vehicle. This is very helpful and I am very excited!