^^^Good read! Thanx,jfowler1! Vindication at last! it supports my theory about dry yeast pitching. You at least want the yeast to be healthy. I say,be fruitful & multiply! I just make a starter out of 1 1/2C of hot water & 1/4C SDME. Put in a quick check thermometer,& cover with plastic wrap. When it comes down to the right temp for the yeast,pitch & stir,recover. Since it takes my electric stove so long to boil without a lid,even extract brewing takes 3-3 1/2 hours,which is plenty of time for the yeast starter to get nice & creamy. I pitched it into my last batch,for example,at 7:35pm. By 7:10am,the krausen was up against the lid of the fermenter! 'nuff said. :rockin: ***PS***6 days into primary(Sunday 2/27),I took a hydro sample,1.020,down from 1.044. Dark amber/copper tone now light golden/blush of amber. Improved malt flavor starting to show,Kent Golding flavor/aroma of a bit of lemon grass (the "grassy" smell mention by BJCP) with undertones of floral & fruity flavor & aroma as well. Most importantly,no off flavors whatsoever! So much for the old theory of starting dry yeast making it "unhealthy". Now that I've made an old dry Cooper's ale yeast (32809!) good again.I'm thinking of trying to wash it & save it. I knew those plastic fancy deli meat containers would come in handy!***