So, I've read all about starters. One thing I can't seem to understand is, do you pitch a starter and a vile of yeast, or is the starter alone what you pitch?
I dont do starters myself but the starter is your yeast. You are growing the yeast starter to give the yeast a healthy start and that is what you pitch.
You pitch the vial of yeast into the starter, let it go for maybe 18 hours or so, then you pitch the starter into your fermenter.
That's what I thought, I just wanted to make sure. Thanks for the response.
no real need to do a starter for any beer 1.050 or less, even according to the yeast suppliers, though
1: Honey Malt APA
2: Roasted ESB (mistake by the LHBS in recipe)
3: Skeeter Pee
Fermenting: Hoegarden Saison, German Pilsner