I gotta say, the equipment and space requirements are probably nill if you look at what you already have. I use a 1 qt mason jar 2/3 - 3/4 full of wort. space requirements are a square 4 inches on a side on your counter. but try it both ways and see.
Thanks for the tips. I will probably just pitch the yeast w/o a starter (as i lack the space and knowledge to do so right now) I agree i look forward to getting to the point when i have the room, equipment, and knowledge to make better beer.
Agree. As I mentioned earlier if you can;t make a 2 liter starter you are going to have trouble with a 5 gallon batch of beer. But I also agree with the comments above about just pitching the yeast will make beer. That said, I'd highly recommend pitching two vials/packs instead of one if you don't intend to make a starter. Also, if the vial/smack pack is anywhere even kinda close to its exp. date don't be surprised if you have a several day lag (which I will also add will stress you out greatly). If the yeast is still fresh you are probably ok to just pitch, but be sure you aerate the hell out of it. And I mean the hell
out of it. Sit down in front of the TV and shake off and off for as long as you can stand it, and then come back an hour or so later and give it a go again.
FWIW when I first started homebrewing the liquid yeast pitch they gave you was so small you had to make a starter if you expected to make beer. This was before the days of the interwebs wirh only a copy of Charlie P's book as a guide, and I managed to make one without any problems. DME, water, small pot, sanitized 2 liter coke jug. IIRC .25 lb DME per quart/liter will get you the starter OG you need.
For more information check this out: http://forums.morebeer.com/viewtopic.php?f=37&t=23248