ok i know there are two camps in this area. those that make a starter and swear by it and those that don't and wonder what's all the fuss.
my question is this. most of use either reuse yeast, use wyeast or white labs. in the case of wyeast - i still hear some insisting that a starter should be made. my contention is that wyeast is a starter in and of itself. why would you make a starter out of a starter?
white labs is pretty much shake n bake.
unless you're using dried yeast - it seems to me that the starter is not necessary.
what say ye?
my question is this. most of use either reuse yeast, use wyeast or white labs. in the case of wyeast - i still hear some insisting that a starter should be made. my contention is that wyeast is a starter in and of itself. why would you make a starter out of a starter?
white labs is pretty much shake n bake.
unless you're using dried yeast - it seems to me that the starter is not necessary.
what say ye?