Thanks for the info. I have been doing all 5 gallon batches so far and have not had a yeast starter greater than 5 gallons. Wasn't sure if I should be cold crashing or not.
Do you use mostly DME when making the starter? I read that your starter should match the sugar profile of the wort as the yeast adapt to the environment of the starter, and if these environments are not the same, this can inhibit fermentation. If so, how do you determine what to make the starter with?
Just about everybody uses plain DME. I wouldn't recommend using simple sugar in your starter, even if you will end up using some in the finished beer. Saccharomyces strains shouldn't have any problems consuming simple sugars, so there's no need to get them accustomed to them in your starter.
Right, there will be no issue for the yeast to ferment sucrose or glucose, they don't need to get used to it. DME is the way to go for starters.