i was planning on starting a batch of SP very soon, and was planning on going the dry yeast starter route (a la Dazes instructions
and i was wondering what you guys thought of using distillers yeast. i have a packet of red star champagne yeast i was planning on using, but im also curious how feasible it would be to use the other? how much of the yeasts characteristics come through in a batch of SP when its all said and done?
 another reason i forgot to mention, is the distillers yeast has a higher temp resistance than the champagne yeast. which, where i live now, and seeing how i havent finished my ferm chamber build yet, is an issue.