Dry yeast is sometimes overlooked and never thought of. Personally, I like liquid yeast, making a starter and using my homemade stir plate. However, as liquid yeast strains has grown, so has the dry yeast strains.
Recently, a bunch of us brewers did a large collaboration beer and the recipe given was to use dry yeast.
There is a misconception among us, we all think that we need a yeast starter, period. This is not the case all of the time.
I'm not going to get into pitch rates for yeast, starters, why you need a starter, etc. I'm just trying to shed some light on dry yeast and how to properly use it.
So, here it is.
Sanitize the packet and a glass container.
Put approx 100ml of warm water between 85-95 degrees, depending on the yeast.
Sprinkle the dry yeast into the warm water and let it set for 15 minutes for it to rehydrate.
Swirl it around then pitch into your wort.
At the very least, read the instructions on the yeast packet or visit the yeast web site. Mos often they will have a PDF file on the yeast strain.
So, do not make a starter for dry yeast, just rehydrate and pitch!