I have never used a starter before but am planning on using one for the first time on my next brew. My question is can you make a starter too big? Everything I have read claims that started are the way to go because 1) you know the yeast is viable 2) you have more yeast at the start of fermentation. I feel that there has to be a limit to the benefit of increasing the size of the starter. I have seen starter calculators but have never used one. I apologize if this is a dumb question but would appreciate any help I can get. Thank you.
Starter - Onyx IPA
Primary - The Elf's' Reward
Kegged - Too Sweet Honey Ale
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