I have just a quick question. I understand the benefits of yeast starters, and I'd like to try one for my next brew. But when do you really not need to do a starter?
I pitched a Edinburgh White Labs yeast for 60 Schilling Scottish Ale and I'm seeing good krausen, but are my yeasties working well enough? I put a blow-off tube on, but the krausen is no where close to the top of my carboy. Is the yeast working well enough?