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Why does making a starter cut your yeast cost in half? After reading this thread, I almost hate to say this, but I just open the WL vial and dump it in my fermentor. Seems to work so far. I assumed you were supposed to do the same thing with the smack packs (after smacking of course).

Ok, that being said... I vaguely recall a discussion that a 60 degree slope was needed to make the yeast slide down and cake. 45 degrees apparently left a film of yeast on the side wall. Any issues with that on a brewhemoth? Otherwise, it looks like a great deal compared to the Blichmann...