Nottingham for an Irish Red?

[Sent From My iPhone]

Anyone else hear of this??

Yes, The Pope. From Mr. Malty.com:

Q: When shouldn’t I make a starter?

Another case where you generally don’t want to make a starter is with dry yeast. It is usually cheaper and easier to just buy more dry yeast than it would be to make a starter large enough for most dry yeast packs. Many experts suggest that placing dry yeasts in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into their product. For dry yeasts, just do a proper rehydration in tap water, do not make a starter.

[RLinNH]

Anyone else hear of this??

Yes, The Pope. From Mr. Malty.com:

Q: When shouldn’t I make a starter?

Another case where you generally don’t want to make a starter is with dry yeast. It is usually cheaper and easier to just buy more dry yeast than it would be to make a starter large enough for most dry yeast packs. Many experts suggest that placing dry yeasts in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into their product. For dry yeasts, just do a proper rehydration in tap water, do not make a starter.

There's mud in yer eye RL. Thanks for enlightening me.

[TheDarkSide]

I'm too lazy to rehydrate...I just pitch it in right from the package. Used Nottingham in a Nut Brown recently without rehydrating an it took off...