Another year has come and gone, and I didn't get much brewing done this last year. Last night, I did pull out my brewing notebooks in an effort to get ideas for beers I might want to rebrew and refine in 2013 and I discovered one thing -- my brewing has been a lot more episodic than I thought. I discovered that I've had a few years like 2012, years when I didn't brew very many batches. In most cases, these were followed by years in which I brewed quite a lot. This year, I'm definitely going to brew more, and I've already figured out how.
First off, my normal procedure is to make a yeast starter 2 or 3 days before I brew, and only brew if the yeast is in good shape. This year I plan to get a few packets of dried yeast and, if the opportunity arises, brew that day and just use dried yeast. I've used Fermentis US-05 before with good results.