I recently purchased 2 smack packs of 1084 Irish Ale yeast ( 3 or 4 days ago) to use in a 1.060+ Irish Red Ale. I made a starter wort of about a quart, added a couple of ounces or so from one of the smack packs to it, and pitched the rest of the two packs into my 6 gallons of Irish Red. After re reading the Wyeast site info mentioned above, I raised the temperature to 65 F, and waited for a rocky head of bubbles. Twelve or so hours later, I had a nice layer of foam, so rolled the temperature back to 55 F, and this morning the airlock was half full of blowoff, so I will keep an eye on it. Yes, I normally make starters, and it appears the ones I have been making had a low cell count, or the starting temperature was too low. I will start my next brew this same way, and if the results are similar, this will be my new method for starting fermentation.
Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II
First fermenter: American Mild
Second fermenter: Empty
Long term aging: Strong Scottish Ale, American Stout
3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders