Question on Making a Starter w/ dry yeast

[takedown]

I have done a bunch of searching on here for info about making a starter with dry yeast. So far it’s been fairly ambiguous. I have read that you don’t even need a starter when using dry yeast because of the much larger cell count they contain (when compared to vials or slap packs).

My situation… Brewing an ale with an OG of 1.048 (5 gallon). Using SO4 (11.5g).

My intuition tells me that any starter is better then just pitching dry yeast. How big should it be? MrMalty doesn’t mention starters for dry yeast.

Thanks for your help.

 

[Yuri_Rage]

Read here (the whole thread):

https://www.homebrewtalk.com/f163/starter-no-starter-149547/