Originally Posted by penguin69
I was trying to figure out if it needed to be at temp or not. Nothing on package to tell you that.
Well I learned from reading on this site that you gotta bring it up to around 65-70 degrees, then smack it. Then wait for up to 2 days, maybe 3 for it to inflate. Then it's ready to pitch. I always acclimate the yeast and the wort together before pitching.