I read in this thread that pitching a starter with dry yeast is a bad idea:
https://www.homebrewtalk.com/f36/br...-nutty-nasty-what-happened-370465/index2.html
Does anyone have any info on this? I did this with my 2nd brew (NB's Irish Red starter kit; about done bottle-conditioning). I'm about to start my 3rd, and I was about to make a starter with DanStar Nottingham Ale Yeast--but I'll make a trip to the LHBS if that's a better idea.
Actually, if making a starter for dry yeast is a bad idea (and I'm going to be making a store run anyway), what yeast would you all recommend for a Southern English Brown Ale? I'm going for an oatmeal cookie-type flavor.
https://www.homebrewtalk.com/f36/br...-nutty-nasty-what-happened-370465/index2.html
Does anyone have any info on this? I did this with my 2nd brew (NB's Irish Red starter kit; about done bottle-conditioning). I'm about to start my 3rd, and I was about to make a starter with DanStar Nottingham Ale Yeast--but I'll make a trip to the LHBS if that's a better idea.
Actually, if making a starter for dry yeast is a bad idea (and I'm going to be making a store run anyway), what yeast would you all recommend for a Southern English Brown Ale? I'm going for an oatmeal cookie-type flavor.