yes, another question about starters

[Milton B]

What would be considered a big starting gravity enough to need a starter?
What confuses me is why yeast companies don't just put enough yeast in the tube so you don't have to make a starter. Or is it the junior scientist in some of us that no matter how much yeast they gave you there would be the need to make more? It seems kind of fun though. Another excuse to drink beer while you do a mini brew session before the brew session.

Milt

[bub]

How big needs a starter??? That will get you lots of arguements but a good rule of thumb is anything above 1.060 needs a starter.

Part of making a starter is "waking up" the yeast from their long sleepy time

And thirdly, depending on who you listen to it would take like 1qt to be the right size for pitching... thats a lot of shipping cost.
BUB

[Milton B]

A quart of yeast? Good Lord! I don't think there was a quart of gunk in the bottom of the bucket when we siphoned the light ale out. Just how do you make a quart of yeast out of that tablespoon or so that comes in the tube?

Milt

[barleypopmaker]

I'm a little perplexed about starters too. We were pretty ignorant to the starter thing the first two batches and only dumped the yeast in. The fermentation started pretty fast and now I'm wondering why is it that you have to do a starter? Where can I find more information about these starters?

Milt

Milt, they have a great show in the archives (08-20-06) with Chris and Mike White from White Labs. I learned a lot from that show and who best to listen to than guys who make their living off of selling, growing, and studying yeast.