max OG without re-aerating?

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?

Thanks

A lot of aeration up front, yeast nutrient (added in the boil and after a couple of days into the fermenter), and a huge starter should help you get the attenuation your looking for. Sure big beers can be made with dry yeast. You may need to use more than one packet, but no worries.

http://www.mrmalty.com/calc/calc.html