I’ve found that even with high gravity beers, my yeast does better if it was grown in a low gravity starter. At 1.040, you’re building up cell count and encouraging very healthy yeast. That’s exactly what you want for a big beer.
There’s a reason mrmalty.com doesn’t vary starter gravity based on OG of your beer.
If it were me, I would make a 2 gallon batch of beer (~1.04) with the yeast and use the slurry for the big beer. I don’t care to take the time to step up a starter 2 or 3 times only to dump most of it before pitching
i always shoot for 1.040 cause palmer says so. i’ve read the logic on it and it seems valid. i usually do 1.070-1.080 beers with 1.5L starters or a yeast cake and i’v never had a problem with attenuation. however, if i was doing anything higher in GP i would definitely use a yeast cake from something else. either that or make a huge (say 5L) stepped up starter. though huge starters just seem like a giant waste of ingredients/time/resources when you could just make a lower gravity batch and just use the yeast cake.
Yeah. If you harvest yeastcakes from your fermenters, you’ll end up with lots of yeast to share. I have 12 quarts of W1945 slurry banked from recent brews I bottled this week.
In defense of large starters, a 4000ml starter uses just shy of 1 lb of DME so that’s $4 plus maybe 1 hour of mostly down time to heat and cool the thing. Making a small batch of beer takes twice as long and is more expensive. I’m almost never at a loss for beer around here so I can’t imagine wanting partial kegs taking up more space. Also I’d have to plan more in advance!
I decided to make a Gallon starter and nearly 1 pound or so of DME. It measured out to 1.044 SG. I guess worse case would be I have to pitch more yeast if it stalls, but I think it will be ok.