First starter

[gauthierk]

Yesterday I made my first yeast starter for today's brew. I did the 2 to 1 mix on some DME amber and have some bubbling going on. Should it have formed a big head in the beaker or is the fermentation of the starter not as aggressive as normal beer. The DME is an amber, "forgot to look and check" is it going to affect the IPA or am I safe to just toss it in. I purchased more hops to toss in midway for a little bit more bitterness...

Last question.
I'm not sure how I got them but I have some belgium candy, 1lb bag. What is this normally used for? Should I hold onto it for a later brew?

 

[homebrewer_99]

Starters can be aggressive, but the point of making one is to prove your yeast is good, then for it to multiply, etc. Sounds like your starter is doing fine.

The Belgian Candy sugar is for Abbey Ales and such. Save it for one of those brews.

 

[boo boo]

The point of a starter is to make yeast. There should be a layer on the bottom of your starter flask. To make a good pitching rate you need about a 1/2 cup of thick yeast slurrey IMO.