Sometime over the next two weeks, I'll be doing my first lager. I'm going to do Kai's Edel Hell recipe (Munich Helles), and I was curious as to what kind of yeast you more experienced lager brewers like to use. I have no problem making a big starter if liquid is clearly better. But if dry yeast is just as good, I figure I may as well just pitch a couple packets of that. Thoughts?