I don't know if this should go here, or in the newbie section. But I need some definition.
I generally do a starter with a pint of water and 1/2 cup of DME. Currently I'm doing a wee heavy, so I started early, popped the smack pack the night before, did the starter, let it go a few days, poured off the supernatent and added fresh starter for a few more days before I pitched. Fermenting like crazy, so all is good....
However, I keep hearing about large starters. I assume this means the whole thing (wort and all), not the measured amount of yeast sludge. Or does it?
And is there an advantage to making a whole lot of DME solution and making the starter in one go, instead of in stages? Other than time, of course. Which way would you get more yeast cells?