Originally Posted by d4rren
Both packs swelled and the wort temp was correct when I pitched. Any suggestions about what I should do at this point?
If it really has been 4 days, you could be out of luck. Your best bet is to get some danstar Munich and cross your fingers. Do you have a local store you can get yeast at quickly?
1) have you checked you SG, is it dropping?
2) did you get something in your fermenter that would kill the yeast? cleaner etc.
3) was you yeast warming at the same temp as you were going to pitch?
4) essentially yeast needs food, nutrients, O2, the right temperature and right PH. In infected batch isn't going to stop the yeast, that will only mess up the flavor of the beer.
The thing is, if you had smack packs that were bulging, you 100% had yeast ready to go. Hefe don't need much O2. Could there be some chemical in your brew process or major issue with wort?
That said, dump any dry yeast you can get your hands on ASAP and see if you can save it.