I realize there is a bit of polarity between using a secondary fermentor and keeping the beer in the primary fermentor, and there are plenty of threads on the topic. I suppose this question is more "product" specific.
I'm trying to decide on my second batch, and while searching for beers that I think I'd like on Northern Brewer's site, they recommend 2 stage fermenting and a yeast starter for most of the styles I'm looking into.
Do I need to use the 2 stage fermenting that they recommend? Is their suggestion based on alcohol content? The types I keep finding these suggestions for are IPA's, a high gravity stout, and an American amber ale.
Thanks for the help.