Originally Posted by Hugh_Jass
Are you using store bought yeast or harvested yeast when pitching?
Do you notice a difference in lag time or flavor profile?
Is Mr. Malty cheating death or Death cheating Mr. Malty?
I'm cheating Mr. Malty and he's cheating everyone else.
It really depends on the beer itself, but if you have a smack pack, a vial, or a dry yeast pack you DO NOT NEED a starter.
I still advocate using one in general and especially in larger beers.
In any case, I find the recommendations from the Mr. Malty calculator to be far more than you need.
Of course, I also shake my beers after they begin fermentation to keep them roused and working and I usually get pretty good aeration prior to pitching, so there is that to consider
I don't stress my yeast, if that's what anyone is wondering, they do just find and I never get off-flavors.
AND I don't "aerate my beer" from shaking it after fermentation. The CO2 has already pushed all of the oxygen out so there is nothing to worry about until your krauesen drops and there is zero activity (even then there is still a blanket for some time