Originally Posted by FlyDoctor
Sounds good, but wouldn't the starter them be hopped? This may reduce vitality of the yeast - especially if the 6-pack was a hoppy beer.
The "starter" in question is actually a small (1 gallon) batch of beer that is fermented to final attenuation (Intended to bottle / drink). The dregs [slurry] in the 1 gallon fermenter are what are used as the "starter" in the next batch. I simply schedule my next brew day (Larger 6 - 12 gallon batch) in line with the racking / bottling day of the previous smaller "starter" batch. The dregs are essentially the starter for the next bigger batch; they can also be saved in a sanitized container in the fridge for a week or so until you are ready for the bigger batch. Make sense?
This way I get to experiment with flavors / various recipes in a smaller batch (Saves time, money, sanity, etc.) and still be able to enjoy my efforts instead of tossing the beer out (I only use the yeast slurry anyways if I make a fresh starter. I throw out the beer if using the typical process [DME] of making a starter).
By doing a smaller batch I get good drinkable beer AND a starter for my next batch. Its a win-win in that game!