Crazy ballooned Wyeast XL Packet - nearly exploded?

ezatnova · 06-25-2007, 06:48 PM

I'm on my third batch of home brew. For the first one I used a Wyeast smack pack (the larger pitchable size). As per the directions in my kit, I smacked it a bit over a day before my brew. It puffed up a bit in that day or so, so I knew the yeast was at least doing something. When I pitched it, it was a consistent liquid, not super yeasty smelling or thick or anything. There was a lag of almost 3 days before fermenting started, but then it went along fine and the beer is incredible.

My second batch I used dry yeast.

Now, this last batch I made the other night, I again used a smack pack. I smacked it Friday around 7 pm. By 10 pm it had already swollen more than the other packet from the first batch had in the whole 1.5 days! By 8 am the next morning, it was FULLY ballooned to the point that I was scared to even touch it. It was as tight as a newly inflated mylar balloon! I carefully put it in a bucket with a lid on it in case it did blow up between then and that evening, when I was brewing.
The packet did survive, and when I cut it open to pitch it, a ton of air rushed out ( obviously since it was so pressurized) and it smelled strongly of yeast (not bad, just strong). I went to pitch it and rather than a uniform liquid like the last one, there was some brown liquid (wort?) and then very thick yeast that had to be SQUEEZED out of the bag as it wouldn't just pour out. Sure enough, 2 hours after pitching, bubbles began to come out of the airlock of the fermenter.

What was with this Wyeast packet!? Is this a BAD sign? Am I going to have crazy yeasty/over carbonated beer? Or, is this a great thing and I lucked out by having PLENTY of yeast in the smack pack to start up fermentation almost immediately?
I just don't get why it was night and day between the two smack packs. They were both smacked and "incubating" in about 70 degrees in my kitchen, so it's not like one was in a much warmer environment or anything.

Thanks!

Evan! · 06-25-2007, 06:56 PM

Quote:

Originally Posted by ezatnova

What was with this Wyeast packet!? Is this a BAD sign? Am I going to have crazy yeasty/over carbonated beer? Or, is this a great thing and I lucked out by having PLENTY of yeast in the smack pack to start up fermentation almost immediately?
I just don't get why it was night and day between the two smack packs. They were both smacked and "incubating" in about 70 degrees in my kitchen, so it's not like one was in a much warmer environment or anything.

Nothing was "wrong" with it. Quite the contrary. It was very healthy. The difference between the two packets has to do with 2 things: the strain of yeast (some are just faster-starting and more vigorous than others), and the health/age of the packet.

I've had packets do that before. Be advised, though: you'd be wise to shake it up before you pitch it, just to avoid "chunking".

ezatnova · 06-25-2007, 07:05 PM

Quote:

Originally Posted by Evan!

Nothing was "wrong" with it. Quite the contrary. It was very healthy. The difference between the two packets has to do with 2 things: the strain of yeast (some are just faster-starting and more vigorous than others), and the health/age of the packet.

I've had packets do that before. Be advised, though: you'd be wise to shake it up before you pitch it, just to avoid "chunking".

Thanks for that good info Evan. FYI this packet was dated "May 22 '07".
I think I actually did shake the first one from my first batch, so maybe that's why it wasn't as thick/chunky, but, honestly I was SCARED to shake this one. It looked like a yeast bomb ready to explode at the slightest wrong move!

Evan! · 06-25-2007, 07:16 PM

Quote:

Originally Posted by ezatnova

Thanks for that good info Evan. FYI this packet was dated "May 22 '07".
I think I actually did shake the first one from my first batch, so maybe that's why it wasn't as thick/chunky, but, honestly I was SCARED to shake this one. It looked like a yeast bomb ready to explode at the slightest wrong move!

Yeah, that stuff is brand new...healthy, ready to roll.

You'd be surprised how much pressure those things can withstand. The only time I punctured one was when I first started using smack packs, and was terrified that I hadn't burst the yeast pack, so I was a little overzealous with my smacking (that's what she said). But I've had them swell up to full size before and not explode (that's also what she said), so I wouldn't worry.

FlyGuy · 06-25-2007, 10:14 PM

It sounds like you actually had your problem with the FIRST Wyeast smack pack, not the most recent one. You WANT them to swell up like that -- it is an indication that the yeast is vigorously fermenting and healthy. The first one that only swelled a little sounds like it could have gone for another couple of days before you pitched it. It probably had a lower yeast count, and that's why you experienced a 3 day lag in the fermenter.

You almost never hear of someone's pack who actually burst with the pressure -- those smack packs are really tough. Nothing to worry about it if it swells up.