Originally Posted by eastoak
you don't need to do anything to it. i find that about 1/4 cup of slurry into a 1050-1060 beer to be about right. just bring it to whatever temp the wort is and pitch, no need for a starter or washing. the reason i get yeast from the brewery is to avoid making starters, you already have many trillions of yeast cells in that growler.
I agree with this guy. The whole reason to do yeast starters is to grow yeast from a small amount (because it's cheaper) up to the correct amount for your wort.
You already have trillions of yeast cells, so why take a small amount of it and build it up again?