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Starters are another thing that people debate about. Many people feel that you need to make a starter with liquid yeast but I've found the smack packs to be sufficient for most five gallon batches. Many feel that there are optimum cell counts that the yeast colony should be so it doesn't stress the yeast. I feel that yeast are stronger than we give them credit for and that since one of the things they are going to do during fermentation is multiply, the colony will should grow to a sufficient point to ferment out the wort IMHO.
My reason for making starters is I wash yeast and save it in the fridge. I make a starter with the washed yeast a few days before brewing so I know that it is active and ready to go.
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Don't always trust the opinions of experts.
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