I did not take boil gravity reading , but my gut feeling is that 30ish should be closer to the correct IBU. thanks for the confirmation, the first site was the 33.2.
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Are you better off making a starter? Yes.
On the other hand, if you just pitch the liquid yeast and it will ferment and make beer.
The beer will likely be better beer if you make a starter, but honestly for your second batch you're probably fine without.
There are a lot of other variables you need to figure out/learn to control as well. Fermentation temperature is as important.
If the starter seems like a high hurdle at this point, don't worry about it.
But if you keep brewing, building up a starter is best practice and I wouldn't skip it.
I made lots of beer before I started making starters. I make better beer now.
Well spoken, Joe!
There are several homebrew clubs around Denver that often host a class.
Foam On The Range in Denver
KROC in Broomfield
the Rockhoppers in Castle Rock
and Hop, Barley and the Alers in Boulder
and there's an online course taught out of Denver, http://www.beerjudgeeducation.com/