Originally Posted by Carne de Perro
Well, as of this morning the airlock is bubbling @ 1bps. Musta had enough yeast between the two to do the job. Nice white inch thick krausen too. MMMmmmm...
In all honesty, I didn't even use starters until my last batch. The second batch I did was an Irish Red, with a 1.058 OG. I know it's not that high of gravity, but by all accounts, a starter should be used for that when using liquid yeast. I had a vial of White Labs Irish Ale yeast (1004 I think), and to be honest, I thought at the time that liquid cultures had a higher cell count than dry yeast
, so I just pitched the vial. It still took off within 24 hours, and the beer tasted great.
On the other hand, I have a batch of oatmeal stout bottle conditioning right now, and I didn't use a starter for that yeast, either (Wyeast 1084 Irish Ale). Again, I ignorantly thought that a starter wasn't necessary. I thought the smack pak functioned as a starter. That one took a bit longer to start fermenting, and from a couple of samples I've tasted, it's really not all that pleasent. I've been told that oatmeal stouts require quite a bit more aging, but so far I'm not very impressed.
Regardless, it sounds like your ferment took off well within a reasonable amount of time. I bet you'll be just fine.