wildtesla wrote:Have a silly question. Do I need to make a starter when using dry yeast? I have never used it before and accustomed to using liquid yeast in about a 1L starter. Anybody have any good advice?
Oh this is going to be Danstar Nottingham Yeast, used on an Oatmeal Stout (OG=1.042)
Cheers!
If you have a 1L flask, you can put some water in in, top it with aluminum foil and boil it on the stove for a few minutes to steam away the bugs. Once it cools you have reasonably sterile water to rehydrate the dry yeast.