Originally Posted by Hang Glider
Not a fan of the mrmalty site - I'm sure I'll be drawn & quartered, but 3.6L is like a GALLON - I'm not adding a gallon of yeast to 5 gallons of wort.
(sometimes with the stir bar
A lot of misinformation in this thread and misunderstanding on how to use the Mr. Malty calculator, and the variables/parameters in making a starter.
I think it's already been mentioned that there are some beer style that you want to "underpitch" a bit (e.g. hefe), so as to accentuate the yeast flavor production. BUT the 3.6L starter for a 1.072 OG mentioned above is for a simple set-and-forget starter. I don't think anyone taking the time to make a starter would want to settle for this method. Just intermediate shaking reduces the amount dramatically to 2L--continuous aeration even less. If you use a stir plate, the volume is reduced to just over 1L.
Reading the articles "Fourteen Essential Questions About Yeast Starters" and "Proper Yeast Pitching Rates" on the Mr. Malty site could replace this thread almost entirely. Also, the calculator is a tool for suggested pitching rates. Reading the articles educating yourself on how to better appropriate the suggestion offered will go a long way.