I'm w/ you speyedr,
It seems that from what I've read the yeastie beasties get pretty stressed out working in wort over 1.060 and if you plan on pitching them into a big beer it would be best not to get them all stressed out in the starter before you pitch into a big beer like that.
Of course, just how big of a flavor difference will it make? I mean it could be a drastic difference in a side by side, but on it's own I don't know. On the other hand, Midas Touch it a fuck'en A complex beer, and you may want to take extra care not to get ANY yeast off flavors in there to take away from that awesome gain bill. Maybe it's a question for the Pope.




