Is making a starter a false economy?

[remilard]

I think "wortsicle" is my new favorite word!

On-topic: Here's a question from the converse position... if money's not a problem for you, would there be any advantage in making a starter versus just buying two smack-packs?

Yes, depending on several factors the yeast you buy is probably a week old or older. Making a starter allows you to pitch more viable yeast and to get a more consistent viability batch to batch.

 

[passedpawn]

I brew IPA, American Pale Ale, and tomorrow my first hefe. I don't drink or brew lagers. Do I really need to bother with the starter?

The hefe won't matter much, because it relies on yeast esters for some of its character.

The IPA's hop bitterness and aroma will hide the potential effects of underpitching.

The Pale Ale absolutely should be pitched properly. It is the one most likely to affected.

I always, always make a starter because I have to. All my yeast is in the form of 15ml frozen tubes. I step them up to 250ml, then 2L, then 4L before I pitch.

 

[Beernewb]

i kinda feel the same way here, mr malt, mr malty, mr malty....

obviously wyeast knows a thing or two about yeast....and beer.

people wouldn't buy their product...and continue buying their product if it didn't work....they have no reason to tell you their activator is enough for 5 gallons of 1.060 or under wort unless it is. sometimes the best beer is made just by keeping it simple. i did the bee cave robust porter with two paks of the activator, had an og of 1.074, a crazy blow-off and and excellent beer after 5 weeks in the primary and 3 in the bottle that gets better and better every week.

As much as I value Jamil's opinion (being a Brew God and all ;-) ), I also tend to believe Wyeast might have a pretty good handle on recommended pitching rates. Their chart/guide gives 6 million cells/ml as adequate for beers under 1.060.



Yep, that's what I do now that I've gone to all-grain batches. If you use a paint strainer bag inside of a pot, you can even do a 150F mini mash in the oven with fairly easy cleanup. A quart of 1.040 wort costs me ~$0.32. BUT...it's much less work to not have to sterilize the wort after the mash, and just pay the extra $1.25 for the larger smack pack.

As I said before, if you're a yeast rancher, starters are just a way of life.