Originally Posted by ericmunley
-Did I ruin the Wyeast slap pack of yeast by refrigerating it and should I buy a new one?
-Do I need a yeast starter for this brew? If so, I cannot find the beaker most people use at any shops near me. Can I either get away without using a starter or use something besides the beaker for the starter?
The yeast should be fine. All a swollen smack pack indicates is that you have viable yeast - since it expanded, they're in decent shape.
I would say that at 1.075 you absolutely need a starter, or a second pack of yeast (three packs would be even better). Any vessel that can be sanitized will work. You'll probably want something that's about a gallon in volume, since your starter will be about 3 L. A one-gallon glass jug like the ones you get with cheap wine is perfect; a milk jug would be acceptable.
Boil 300 g (10 oz) of DME in 3 L of water, chill it down in the sink, pour it into the jug, add the yeast, and cover the jug loosely with foil. Shake it up as often as possible, and after 2-3 days it should be finished fermenting. At that point you can move it to the refrigerator, then once the yeast settles out, pour off most of the liquid. Swirl up the rest of the yeast on brew day and pitch into the beer.