Ok, I'm going to make a confession here. Mr. Malty be damned. I make starters, sometimes stepping them up if the brew is big or the yeast is old and then--hit my mash targets, add yeast nutrient, aerate the wort really well, control fermentation temperatures, and...my beer turns out delicious and attenuated to expectations. Our yeast labs our great, and if your fridge keeps good temperatures, I think the yeast degradation calculus on Mr. Malty is way out of whack. I used when I first started, never since, and have never had a problem.
"Mas vale bolo famoso que alcoholico anonimo."
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"Fermentation Without Representation"