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A mere two months shouldn't be a big deal, if from manufacture date. If the yeast is old when you got it, then it may be another story. I've made very good beer with single packs that are 4 months or more from manufacture date. A starter is always a good idea even with fresh yeast, but...

I was told to brew in a shady spot and never let the sun shin in the pot, because of skunking. OK, I might be a bit gullible. This will make the brew day easier.

If just steeping, a safe ratio is 2 qt water: 1 lb grain. Anything above 3:1 can lead to leaching of other things out of the grains. I think this has something to do with resulting pH. The total boil volume is a preference thing. Technically, the more volume in the total boil should be...

I just made my first starter yesterday in preparation for a batch (a red about 1.040 OG). I used the Wyeast nutrition additive in the starter (1/4 tsp in 1 L). Is there increased benefit to also dose the batch...or is that just crazy?

I have a quick newbie question. When steeping grains, in an partial boil extract brew, is there a detrimental effect when you just steep the grains free and then poor them through a strainer into the boiling pot? Everything I read talks about using a grain bag, but my local shop said just strain...