Hi AHB crew,
I've had a few people ask me the same question in the last couple of days regarding this - so I thought I'd try to dispel this misnomer that seems to exist:
White Labs yeast do NOT require a starter any more than Wyeast would require a starter.
Both White Labs and Wyeast contain 100-billion cells in their packaging when fresh. Both are equally susceptible to deterioration from poor handling, notably warm temperatures and time.
The only difference is that Wyeast contain an smack-pack "Activator", that is intended to confirm the viability of your yeast. But as long as your yeast has been handled correctly, using a Yeast Viability Calculator (such as Mr. Malty) should be able to not only give you an idea on the viability of your yeast (based on it's production date), but also how much yeast you require for your brew (based on volume and gravity).
White Labs say that one fresh vial is enough to inoculate a standard 20l batch at a maximum OG of 1070 or below.
Obviously for higher gravities, older yeast or lagers - you would require a larger yeast population in order to ferment… but this applies to all yeasts, liquid or dry.
Just some food for thought
I've had a few people ask me the same question in the last couple of days regarding this - so I thought I'd try to dispel this misnomer that seems to exist:
White Labs yeast do NOT require a starter any more than Wyeast would require a starter.
Both White Labs and Wyeast contain 100-billion cells in their packaging when fresh. Both are equally susceptible to deterioration from poor handling, notably warm temperatures and time.
The only difference is that Wyeast contain an smack-pack "Activator", that is intended to confirm the viability of your yeast. But as long as your yeast has been handled correctly, using a Yeast Viability Calculator (such as Mr. Malty) should be able to not only give you an idea on the viability of your yeast (based on it's production date), but also how much yeast you require for your brew (based on volume and gravity).
White Labs say that one fresh vial is enough to inoculate a standard 20l batch at a maximum OG of 1070 or below.
Obviously for higher gravities, older yeast or lagers - you would require a larger yeast population in order to ferment… but this applies to all yeasts, liquid or dry.
Just some food for thought