Okay, I have a question which will seem obvious to those with experience but I don't really know the answer. I've brewed two AG batches so far (one kegged, one still in the primary). I'm using glass Carboys for fermenting. So far I've been using dry yeast without a starter as well.
Here's the thing, so far I've been cooling the wort, then pouring it into the Carboy through a funnel with a stainless screen to aid in re-oxygenating the wort. Then, I've poured in the dry yeast through the small hole and thrown on the airlock. To date it's always worked, but the yeast sits in a concentrated "pool" of dry yeast. What I've been wondering is if adding the yeast to the cooled wort in the boil kettle before pouring everything into the Carboy would (a) work, (b) make a difference by spreading the dry yeast around more, and (c) make enough of a difference that this would be the better way to do things.