i've read so many conflicting recommendations re: starters for dry yeasts, some say sprinkle it in as it is, some say just re-shydrate and pitch, some say make a starter. Also, where does 200 billion come from? the datasheet from danstar says 5 billion?
If it does turn out that it ends up at, say 1.022.... then can I do anything to get it to ferment further?
Edit: the data sheet says 5 billion per gram..... but that's still only 57billion cells?