Originally Posted by Wilsons
OK let me see if i get this right
The ratio for DME to LME is 1 to 1.25, so i would need 1.25 cups of LME to make the starter, now is losing the 1.25 cups from my wort going to be noticable, or would i just pour it all back in when i pitch the yeast?
I think somewhere further down in that thread is another recipe which calls for 100 g of DME per 1 L of water. In my experience, a cup of DME is usually a little more than 100 g, so if you can measure by weight, that would be preferable. 125 g of LME should be just right.
If you can't measure by weight, you can measure the LME by volume and estimate 1.25 cups - but your starter will probably be a little higher in gravity than 1.040. That won't be a problem, but since you have a limited amount of LME, you want to save as much as possible for the actual beer wort. That's why I'd recommend the 125 g if you can.
Ultimately, if you get your starter wort in the ballpark of 1.040 OG, you're in great shape. If you don't get it exact, it's no big deal ... any starter will be better than no starter when dealing with liquid yeast.
As for your last question ... you've probably read there are 2 schools of thought on how to pitch your starter: decant the starter "beer" and pitch just the yeast slurry, or pitch the whole thing. I usually decant, but in your situation, you may want to pitch the whole starter so that the extract you subtracted from your recipe ends up back in the beer. Remember to swirl the starter before you pour, to re-suspend the yeast that has flocculated out, so it pours easily.
Just keep in mind that that portion of the extract/wort that you pitch back in is already fermented, so you will still be a few points under your expected OG. But the beer should turn out just fine.