I’m trying to find a definitive answer to this question: when is it recommended or necessary to use a yeast starter?
I’ve brewed 2 batches with dry yeast (Caribou Slobber & Brickwarmer, both extract w/specialty grains) and did not make a starter. Fermentation went fine, imo. I’m thinking of trying a liquid yeast option next. I want to make the Cream Ale extract kit and use the White Labs WP001 California Ale yeast. I’ve read great things about that yeast and I think it would lend good flavor to a cream ale. I just don’t understand if I’m supposed to make a starter or not if I use that yeast in a session ale.
To my understanding, a starter is simply a way of (1) making sure your yeast is good before pitching and (2) increasing the cell count before pitching. So… is a starter only necessary for high OG? Lots of people in the kit reviews talk about making starters but I can’t seem to find why they make them so often.
Any advice is greatly appreciated.