New to yeast starters.

That's not what his data showed...
http://www.beeradvocate.com/communi...e-viability-and-vitality.149989/#post-2214110

 

Here is a related question. I made a 1.5L starter yesterday morning for a 5g IPA batch I'm doing tomorrow. It's on a stir plate and looks good right now, but I did scorch some of the DME during boiling (got sloppy). Should I cold crash now and decant? Will this affect yeast health? I've only used a few starters and previously only pitched at ~24 hours. Thanks for any advice.

 

I personally suggest the 2L. I have a 1,2,and 5, and rarely use the 5L.

Ive never used a pitching calculator and always make amazing beer (to me anyway, most agree though)

If you're going to make starters I highly recommend canning wort. It was one of the best decisions I made. Sometimes I'll decide to brew within a day or two and can have a starter going in no time at all with very little hassle.

 

You can do it with one step using a large enough flask.

Also, if you plan on making lagers, they need more yeast than an ale of the same gravity. My previous post regarding size limitations referred to ales.

 

Awesome, good catch. I had it in my mind the results were different, but that lines up with what PortLargo was saying.