I've read in a lot of various places that yeast starters are a must. Some people even take the tone that you're pretty much a crazy noob unless you are making yeast starters. Well, I've never used one and never once had a problem with fermentation not kicking off promptly within 12-24 hours.
I'm an all grain brewer with about 5 yrs experience. I've done beers with OG as high as 1.090 and as low as 1.040. Never once have I used a starter. My beers ferment great and taste fine.
Whats the deal here? Why are people so adamant about using starters? All of the typical reasons I've heard have turned out to be non existent problems for me. Usually people say it reduces yeast off flavors, ensures faster fermentation start, and means the yeast are stronger(???) when they are pitched.
Do yeast starters yield some major benefit when you go from 5-10 gallon bataches, more than pitching 2 vials would? Are there certain styles and yeast strains that benefit more? (Maybe I just haven't used those particular ones?) I'm curious if I've just never done something that really called for using a starter.
FWIW, I have always used White Labs liquid yeast vials.
I'm an all grain brewer with about 5 yrs experience. I've done beers with OG as high as 1.090 and as low as 1.040. Never once have I used a starter. My beers ferment great and taste fine.
Whats the deal here? Why are people so adamant about using starters? All of the typical reasons I've heard have turned out to be non existent problems for me. Usually people say it reduces yeast off flavors, ensures faster fermentation start, and means the yeast are stronger(???) when they are pitched.
Do yeast starters yield some major benefit when you go from 5-10 gallon bataches, more than pitching 2 vials would? Are there certain styles and yeast strains that benefit more? (Maybe I just haven't used those particular ones?) I'm curious if I've just never done something that really called for using a starter.
FWIW, I have always used White Labs liquid yeast vials.