Benefits of a yeast starter?

[chibrewer]

I'm just curious about the benefits of using a yeast starter vs. pitching a liquid yeast directly into your wort. On my first batch I didn't make a starter (I think I will this time around) and visible fermentation was a little slow to start, probably took about 36 hours, but the beer seems to have turned out fine. So what's so great about a starter?

 

[Buffman]

Mainly to increase the number of yeast cells, as I understand. I've noticed a huge difference in fermentation with starters. Check out Mr. Malty (Mr Malty Pitching Rate Calculator) to approximate the starter amount you need for the style you're brewing.

 

[bernerbrau]

Higher yeast cell count, fewer byproducts (read: off-flavors) from the reproduction stage, and you pitch while the yeast are at their most active so the fermentation begins more quickly.

 

[ifishsum]

Much of the time the beer will turn out fine without it, but I look at as an insurance policy - it can only increase your chances of having a successful and complete fermentation and it's not difficult, so why not? You have no control over how the yeast package was handled and stored before you bought it - making a starter pretty much negates that variable and returns it to your control. A well-started yeast colony can also help overcome other potential deficiencies in your process, like less-than-ideal aeration.