Yep you probably nuked the yeast first time round that second lot will do the job. Be patient and let things take it's course. Use your hydrometer on next batch you use this to determine also when your batch a beer is done. No drop in Gravity over 3 days. Grolsch bottles seem like a goer. I'd just stick with pitching yeast in before making starters just get the hang of the process then start to get more involved with a few things. Happy brewing!

 

The most difficult thing when you start out is patience, leave it for at least 2 weeks.

 

I use the 500mL swing tops (so about 16 oz) and the standard bottle wand fits easily. The 1 litre ones you'd be using may be a bit of a challenge, but if it is a bit small you can hold it by the hose instead of the wand.

 

I'd avoid the Grolsch type bottles for a while - harder to sanitize and use. Get your process down first! Crown caps are easier to sanitize. Don't worry about a yeast starter at first, either. Yet another variable to manage. Forgetting OG, don't worry at all. You already know the only downside of it. At this point, try to be as simple with the process as possible, learn from your mistakes then later, with confidence, add in more process steps.

 

Starters are generally needed when you use liquid yeast, they lose cell counts as they age and unless you get it super fresh, they don’t have a high enough cell count for most beers. The other downside is liquid needs to be aerated.

That’s why when your starting out brewing beer, dry yeast is the best option. It has a consistently high cell counts and can tolerate low oxygen levels in the wort. Sometimes it can get frustrating if the first couple of batches turn out bad and it can cause a new brewer to give up. Brewing good beers right away can help you gain more confidence. Eventually you can try your hand at liquid yeast, all-grain, lagers, etc.

Measuring the starting and finishing gravity can help troubleshoot problems. Keeping notes during the brewing process will help as well.

 

You killed the first yeast but it becomes nutrients for the second pitch of yeast. So no big deal. The 33 oz bottles should be doable with a bottling wand. If you can find a height measurement of the bottle you can measure the wand and know for sure.
If you are using liquid yeast, starters are great. Better fermentation and healthier yeast. Dry yeast you can use without a starter.