I always just use a blow off tube for all of my batches. As for the question about starters....well I've found the amount of krausen just depends on how much yeast you're pitching, the temperature that you're fermenting, and how much you've aerated. Higher numbers for all of the above *usually* means more krausen (and it also depends on your OG as well). You can try keeping your fermentation temp to be around 65, which does usually cut down on some of the krausen....but it's good practice to just stick with blow off tubes.
On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA
"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd