As a new homebrewer, I have discovered that things don't always work out as expected.
I prepared a yeast starter according to John Palmer's book recommendation. Maybe through a deviation from his recommendation, I ended up with a OG of around 1.060, seemed high but I pitched the WP001 anyway and set on the stir plate for 24h. Now the sg is 1.037, so ABV around 3.0%
What is the max acceptable OG for a yeast starter?
What is the max acceptable ABV for a starter yeast, and can ABV be used as an indicator that the yeast remain in the growth phase during the starter, and not the fermentation phase?...and does it really matter?