Yeast starter. Yay or nay?

[Josh Green]

Hi there. Poppoing my thread post bubble here.
Ok my question as a brewer of a few years: who thinks a yeast starter is necessary/essential, or makes not much difference to beer taste when all is said and done. I've never done a starter so wonder if I should convert?
Thanks
Josh.

 

[MyQul]

Depends on a number of factors such as are you using dried or liquid yeast.

I always make a starter. I make a starter from dried yeast too so I can make 1 packet last 10 brews

 

[MrRook]

Depends on batch volume and O G.

 

[chthon]

Where do you start from? A sachet of liquid yeast? Dry yeast? Propagated yeast?

My experience today with two older sachets of dry yeast seems to indicate that when not certain about dry yeast, hydrate it and add wort to it in a timely manner, to check if fermentation starts.

I was lucky, it seems they were not dead, only decreased in vitality. In both cases, I hydrated the rest of the sachets and added some glucose, and now a couple of hours later my fermentations have started.

 

[Josh Green]

Thanks for replying chaps.
I usually use dry yeast. Mostly American ale yeast, but sometimes liquid. Always do a 20 ish litre brew of about 1050 starting gravity.
My beers always have a certain taste note that I can't shake. Not "off" but always in the backround no matter if it's a pale ale or a dark ale.

 

[strange-steve]

For liquid yeasts yes, use a calculator (like this one) to determine starter size.
For dry yeasts no starter, just rehydrate in water.

 

[Josh Green]

Thanks. I want good tasting beer but ease is also pretty high up on the spectrum