Originally Posted by greenhaze
I want to brew on Monday, if I make a tarter today is that enough time for the starter to ferment properly. I will be using a stir plate, and this will be my first starter. I will be making a 1L starter for a robust Porter.
Yes that will be plenty of time. Get your yeast starter spinning today if you can have it spinf for 24 hours you will most likely have more than enough healthy yeast for a moderate gravity 5 gallon batch. Give it 24 hours on the plate and then put it in your fridge for another 24. Take it out 1-2 hours before you pitch to let it get to the same temp as your wort, decant off the starter wort leaving just enough to swirl and get the yeast back into suspension then pitch!
Whats your OG supposed to be?