So I had this irish red set up that I made with some dry yeast of questionable age but I figured I'd send it in, since it seemed as pretty active when I set it up with some thing to eat a few hours before brew time.
And in the primary it seems to cook along fine, putting it's 'pretty lace' on in the form of a healthy krausen the never next day and settles into a nice pattern for the next few, slowing about day 5 enough that I think it's time to pull it off to secondary.
The yeast union apparently didn't like the smaller quarters because they immediately decided to go on strike. Ungrateful bastards.
So I had to haul my lazy butt down to the HBS to pick up more yeast. Decided to stick with the ever reliable smack pac this time.
I know repitching the yeast is part of life in brewing but it's just a pita soemtimes.