Yeast Starters

[MrC]

I've been trolling through the forum looking for info/opinions on yeast starters. There's a few comments scattered throughout so I thought I create a thread for it.

What's you opinion on starters?
1L for Ales?
2L for Lagers?
Pitching warm vs. cool?

I've ordered a smackpack of lager yeast and need to make a starter for 21L of wort at 1.050. I was planning on a 1.5L starter, decanting spent wort, pitching at 15c then slowly cooling to 10c overnight.

I don't have a stir plate so I was planning on a lot of shaking.

[jt]

Ok, I used B-Saaz for those brews, it was before it was renamed so you can tell it's a year or two back and to borrow a phrase it was scrummy num nums

Maybe take some advice from James too as he gets big raps for his pils ?