Originally Posted by BeerFun
Hi, thanks for answering. WYeast has a "starter" bag where you crush the inner bag and then let it stay in a temperated room for 3-5 hours. The bag then dilate. Then one has to sanatize it before emptying it in the beer.
I hope the beer will great yes.
That's not a starter- that's an "activator pack". If the beer had an OG of 1.045 or less, a starter is not necessary. For bigger beers (and even for small ones), a starter is recommended even if not strictly necessary.
Check out some of the "related threads" below for some information on yeast and the correct yeast pitching amount. There is a nice yeast pitching calculator on mrmalty.com that helps you determine the correct amount of yeast to pitch.
We're talking about liquid yeast here, not dry yeast! Dry yeast tends to have more cells in a package, so no starter is made with dry yeast.
In this case, with no starter, liquid yeast can easily take up to 72 hours to start. The dry yeast will probably get fermentation going much sooner, so the fermentation will be done with the dry yeast package you added.