We're using a wet yeast this time for the stout and we'll see how we go.
When using liquid yeast strains it is highly recommended that you make a starter to ensure you are pitching the proper cell count.
Here you can plug in the batch size, date of yeast pack, gravity of beer and it will calculate the appropriate sized starter required.
Making a starter is easy and you can use anything like a mason jar or milk jug to do it. All you need is some Extra Light DME, yeast nutrient and yeast. A starter is like a small unhopped beer with a gravity of 1.040.
Using a 10:1 ratio you can create any size starter. For example a 1L starter you would boil 1L of water, add 100 grams DME and boil 10 minutes, cool to below 70, pitch yeast in put contents into sanitized vessel. Erlenmeyer flasks are great because you can do everything in one vessel. Once pitched, just shake every time you walk by it and it will ferment in about 24 hours. Then you can cold crash and decant the excess beer, swirl up the slurry on brew day and pitch when ready.