I have quite a few extract batches under my belt and one all grain BIAB and have never used a starter for yeast. I guess I really dont understand the need since Ive made many great beers with just dry yeast. I know how to make a starter but have a few questions, 1. Dry vs starter whats the difference? 2. No bubbler on the starter but use foil? first how do you place the foil, why use foil?, how do you know your yeast are viable without a bubbler? Sorry to ask some noob questions but if it will help my brewing Im intereted just want to have a "FULL" understanding on the subject before I do.