I'm interested in trying my hand at "big beers", maybe in the .08 to .10 OG range. I've heard that aerating the wort a second time after pitching is advisable past a certain point.
Two questions, please:
-I don't want to mess with aeration stones and so forth. How far can I push the OG without without a second aeration and still expect good attenuation?
-Can good tasting big beers be made using dry yeast, or is an active starter a necessity?