will tell you more than you ever wanted to know about starters. The point of making a starter is to build up the right number of viable yeast cells to properly ferment your beer without creating off flavors. Since you want healthy yeast, you usually make a low-gravity starter, which will not stress out your yeast. So the amount of food per ounce of water should be pretty consistent from starter to starter (O.G. between 1.030 and 1.040). The trick to building more yeast cells is to make a larger volume of starter. Up to a point, the larger the starter, the more yeast you will build up. To be sure that you get the proper cell count for the volume and gravity of your wort, consult the pitch rate calculator above, which will tell you how large of a starter you need to get your optimal yeast cell count.