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-   -   pitching when package is still flat? (http://www.homebrewtalk.com/f36/pitching-when-package-still-flat-10810/)

perry 07-02-2006 06:03 PM

pitching when package is still flat?
 
Well, after so much quick activity with the yeast I've been getting, I stupidly did the unthinkable... I started my mash and busted the little inner yeast pack at the same time... atfer two hours and the pack still flat I started stretching things out. Finally, after seven or eight hours, I said screw it and pitched the yeast anyway.

My thinking was that the cells are probably fine, just sluggish, and they'll start up eventually. Am I right?

(The irony here is that this morning I went down to the store and bought a back-up pack, and damned if it isn't swellin on its own! The little inner bag must've been busted before and the cold storage kept the yeast inactive.)

Anyone had any experience with this?

Thanks, jp

Mikey 07-02-2006 06:33 PM

This question comes up all the time. The instructions on the package say it all:

IMPORTANT INSTRUCTIONS - READ BEFORE USING
This package will require l-3 days to incubate prior to using. Incubate package one day for every month beyond the mfg. date stamped on package (for example, up to 1 month = 1 day incubation). Normal shelf life is six months if refrigerated. Some yeast will survive for 12 months or more if stored properly. For best results use when fresh.
TO START INCUBATION
Lay package on a table. Locate the bulged seal area of the inner package. Place the palm of one hand between the bottom of the package and the bulged seal. Wlth your other hand, press firmly on the bulge to break the inner seal. You will know the seal is broken when the bulge is flattened. Mix the yeast and nutrients by kneading the package. Shake the package well. Allow to incubate at 70-80oF until the package swells to at least one inch thick.

mysterio 07-02-2006 06:55 PM

It will of course work but you've pitched a less than ideal amount of yeast. The more you can pitch, the better. Do a search on yeast starters and try one next time.

uwmgdman 07-02-2006 07:07 PM

...kind of related, has anyone ever had one of the smack packs burst or spring a leak? I'm just curious b/c my last batch after about 3 hours I swore that sucker was going to blow. The material I'm guessing is too strong to have that happen...but who knows...

alemonkey 07-02-2006 07:49 PM

Use White Labs and you won't have to worry about it :)

*ducks stuff thrown by Wyeast fans*

david_42 07-02-2006 09:37 PM

Yes, I've had slow smack packs and there have been days when the pack got smacked on the way home from the store and pitched early. With one exception, they got the job done. That one had over-heated during shipping.

Stick your backup pack in the fridge, but you might start planning your next batch of ale.

Beer Snob 07-02-2006 11:16 PM

Quote:

Originally Posted by alemonkey
Use White Labs and you won't have to worry about it :)

*ducks stuff thrown by Wyeast fans*


I am under the impression that with White Labs you need a starter....

RichBrewer 07-03-2006 12:33 AM

Quote:

Originally Posted by alemonkey
Use White Labs and you won't have to worry about it :)

*ducks stuff thrown by Wyeast fans*

LOL. :mug:
Wyeast fan here. I've had much more success with Wyeast but I figure it's my system. There are plenty of home brewers who have great luck with Yeast Labs.

Beer Snob 07-03-2006 01:25 AM

So far with my liquid experience I have not tried Wyeast. When I started the only yeast I had available was dry. Have you seen a difference between the two liquids? So far, as long as I make a starter I'm good to go. The last yeast I tried was dry and I pitched two packages, but it kicked up inside 2-3 hours! Was incredible. Before the lag time was like 24 hours or so. I have not tried pitching a White Labs without a starter yet, as I found you guys before starting up brewing again.

alemonkey 07-03-2006 02:29 AM

White labs says you don't need a starter up to I think 1.070. I've had really good luck with it without a starter. Wyeast is good too, I just don't like waiting for the pack to swell.


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