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Hello fellow Beer lovers, please tell me how much yeast I should be using, given that it does multiply, also, whats this business about preparing a starter yeast mixture the day before? Whats the difference between that and just adding the yeast straight up to the wort?

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12 grams will get you going nicely over 5 gallons.

Starters are used to get a healthy fermentation running prior to actually pitching the yeast in your wort.

I am not sure I believe in them but also I don't knock them either, because they are fun to do.

You shouldn't have to make one if you don't want.

Dogger

There is no need to make a starter for a dry yeast, provided the packet hasn't been horribly mistreated it contains plenty of cells for pitching. (rehydrating isn't a bad idea though)

You usually do need a starter for liquid yeast, since the tubes, even though they are labeled "pitchable" contain well below the optimum pitching amount.

The reason for making a starter is to reduce the amount of reproduction and growth that the yeast have to go through (processes which have been suggested to lead to off-flavors) and to get yeast that have been "warmed up" to quickly start fermentation to defend the wort from any hungry bacteria that may be around.

Depending on the yeast you are using pitching 12g may give you a monster that will bubble out the air lock 6g will get the job done just as well.

My two cents worth, I do not like turning the fermenter into a volcano, to much cleaning up.

I have often wondered about that and as yeast will grow to a max amount I don't see how 6 or 12 will make a difference from that point. Never really tried it though

Dogger