I knew I'd need to step up but assumed it would be a single step.
Just wanted to confirm that everyone is indeed doing big starters and I presume then dumping all that supernatant!
Ouch when it 6L or so but hey if that's what one must do.
Lyrebird I'm just using the yeast calc defaults. Just really surprised a pack could only theoretically adequately pitch 3L based on that. What you say brings a pack close to the 20L (10L for lager) mark.
Why does Wyeast suggest an adequate pitch 4x (2x for lager) less than the yeast calcs? How could this be? A starter would surely contain more vigorous yeast than a package kept in storage for a month or so. (Don't have the luxury of picking up from the Wyeast factory on package day)
Are the yeast calcs over conservative?.
I've been making starters for my ales with great improvement, (not going back to just pitching dry yeast), but the amounts required for a lager are a new ball game.