I need starter clarification...

The way I understand it, I'll make a 1040 starter, pitch yeast, put it on the stir plate and 24 hours later it'll be ready to pitch into my beer. Is this correct? Any tips or additional info I should know? Thanks in advance!

Foil over the top or foam stopper. The yeast will do better getting oxygen during the start of the starter fermentation process. You also only need a constant stirring, not a huge vortex in the wort.

You can pitch the whole starter at high krausen, some prefer this, or chill for a day and pour off the liquid on top and pitch only the slurry from the starter.

I've done both and all were good.

I have done starters for my last 7 brews and I believe I have gotten better beer.

blawjr said:

The way I understand it, I'll make a 1040 starter, pitch yeast, put it on the stir plate and 24 hours later it'll be ready to pitch into my beer. Is this correct? Any tips or additional info I should know? Thanks in advance!

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Depends. What is the OG of the beer you are planning to make?

Seven said:

Depends. What is the OG of the beer you are planning to make?

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It's gonna be around 1055

Seven is referring to high gravity ales or lagers that may require a large or stepped up starter to get the required population of yeast cells.

Check out mrmalty.com. For a 5.25 gallon batch at 1.055 ale it looks like you need a 1 liter starter.

Nice, thanks for the tips!