Originally Posted by SterlingHopper
I always make a starter when pitching washed yeast, if only to make sure the yeast is alive.
If you had another mason jar full of yeast, you could pitch it as well (or make a starter with it) to ensure you've got enough healthy yeast for the job.
Unfortunately, I don't have another jar. I figured that since the batch size was relatively small, I wouldn't need a starter, but that is an excellent point about doing it to ensure that the yeast are viable. Lesson learned.
I might be able to stop by LHBS tomorrow after work, but that is no guarantee, as I have class every day this week, so it may be a few days before I can make it to the LHBS.
I am debating on pitching the S-33, but I'm not sure if it is "clean" enough for an IPA.