I am fairly new at this but have done 5 batches now. All 5 have been done with a wyeast smack pack and no starter. My batches have all begun fermentation fairly quickly (as in I brew, go to work and fermentation has begun when I get home 8 to 10 hours later) I would like to know what I am missing here? I understand that a starter is preferred to pitch the proper number of cells but I would like clarification. Are my batches not fermenting completely because of a low yeast cell count? I keep seeing the term "promotes good fermentation" in relation to starters, what is that? I control temperature and let the batches ferment until no activity is going on isn't that "good fermentation"? I am searching for enlightenment