I'm getting ready to brew batch No. 4 in a few days. So far, I've not done any "big" beers, but pretty soon I want to do one - probably a barleywine, but maybe a high abv IPA.
I've been doing some research and trying to make a plan. I want to make sure whatever yeast I use can handle all the fermentation. I understand the concept of making a starter. From everything I've read, it seems that starters are only made from liquid yeasts and not dry yeasts. I'm assuming a little bit because I've not seen it specifically spelled out. Is that right?
And if so, can a big beer be made with dry yeast? Would pitching a couple (or three?) packets worth of dry yeast be comparable to making a starter?