I saw in another thread someone suggest brewing 5 gallons of beer, splitting it into 2 batches of 2.5 gallons each and pitching a packet of yeast in each. I am accustomed to preparing a starter for every 5 gallon batch. Should I continue this practice with these smaller batchs? Or can I get away with pitching just one packet of yeast.
I anticipate OG being between 1.070 and 1.085.
Maybe as a general rule, is the need for a starter simply compensating for the alcohol level or does volume play a role as well?
Brewed in 2014: Rye IPA, Honey Sage Ale, Belgian Golden Strong, California Common, Bavarian Style Lager, Weizen, Coffee Stout, Gruit, Gale Ale, Isle of Skye Golden clone, Oktoberfest, Rauchbier, Alpha Male IPA & Chocolate Pepper Stout.