+1,000
fatguy-littlecoat, if you look at mr Malty rather than Wyyeast's info, you will see that the pitchrate for any beers above iirc, 1.025 exceeds the cell count of the packs...That's we we encourage everyone to just make a starter for every liquid yeast it's just good brewing practice. It ensures that your yeast is viable, increases cell count, and decreases the lag time, and any chance for stuck fermentation.
It's your choice whether you use one or not, but you WILL be less likely starting and "is my beer ruined" "I have an off flavor"or "I have a stuck fermentation" thread if you make a starter.
Even Remmy in his trollish "wisdom" constantly harkens to how the "big boys" do it. I find it little help when there is already a problem. BUT I will agree that the reason the commercial breweries and brew pubs can turnover consistent quality brews relatively quickly (though most places DON'T serve green beer, and DO age their stuff a bit) is because they pitch a HUGE amount of healthy yeast. We CAN do it too, by making a starter as part of our brewing regimen .