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**jetmac** · 02-26-2012, 01:14 PM

Quote:

Originally Posted by mpenn35

Out of curiosity, if you forget to slap the pack, is it best to pitch it before that 3-6 hours or cover your wort and wait until your yeast is ready to go? I've almost forgotten a few times, just curious. I think everyone has a different opinion, and I don't know enough to form one yet...

No need to even smack it. Just open and pour. The smack pack is mainly to prove viability.

**jetmac** · 02-26-2012, 01:19 PM

Quote:

Originally Posted by Revvy

You actually should be making a yeast starter for liquid yeast for any beer above 1.030, so I would say you're actually anywhere from 24 hours to three days behind in your "yeast prep" so I think whether you pack is inflated or not is really irrevelent in the grander scheme of things.

Revvy I agree. But it seems like some brewers will follow the directions on the label rather than get sound advice from experienced brewers.

From the label> "The Activator™ is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates."

Really? "professional pitching rates" I doubt any professional would pitch at that rate. (less than 100billion cells into a 1.060 wort)

Why do you think they put things like that on the label?

**AnOldUR** · 02-26-2012, 01:54 PM

Quote:

Originally Posted by jetmac

Why do you think they put things like that on the label?

Quote:

Originally Posted by White / Zainasheff in Yeast

Keep in mind that these suggested rates are for repitching harvested yeast, because that is what brewers are doing most of the time. When pitching a fresh, laboratory culture grown with aeration and good nutrition, a brewer can use up to a 50 percent lower pitch rate.

I'm not saying it's right or wrong, but this is how Wyeast and White Labs justifies saying that their yeast is pitchable without a starter. They contend that a fresh, well handled smack pack or vial can be twice as viable as one that has been handled in a non-lab environment.

The trouble with this logic is that although the age is available, we can never guarantee how the yeast was handled prior to our using it.

**MuchoGusto** · 02-26-2012, 03:05 PM

Quote:

Originally Posted by jetmac

Revvy I agree. But it seems like some brewers will follow the directions on the label rather than get sound advice from experienced brewers.

From the label> "The Activator™ is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates."

Really? "professional pitching rates" I doubt any professional would pitch at that rate. (less than 100billion cells into a 1.060 wort)

Why do you think they put things like that on the label?

I brew perfectly attenuated beer with OG's equal or less than 1.050 without making a starter using White Labs yeast.

ArcaneXor · 02-26-2012, 03:10 PM

Quote:

Originally Posted by jetmac

Really? "professional pitching rates" I doubt any professional would pitch at that rate. (less than 100billion cells into a 1.060 wort)

Why do you think they put things like that on the label?

Because they take into account the replication of the yeast in the fermentor itself.

**MuchoGusto** · 02-26-2012, 03:35 PM

Quote:

Originally Posted by ArcaneXor

Because they take into account the replication of the yeast in the fermentor itself.

Do you have a supporting reference I can look at?

PseudoChef · 02-26-2012, 04:41 PM

Completely OT, but jetmac, cut down on the length of your signature. Instead of using the "quote" function, just type them out in smaller font.

http://www.homebrewtalk.com/f22/signatures-out-control-298355/

ArcaneXor · 02-26-2012, 04:43 PM

Quote:

Originally Posted by MuchoGusto

Do you have a supporting reference I can look at?

The instructions on a White Labs vial and various interviews imply as much - Pitch warm until fermentation starts (to maximize and speed up propagation), then lower to fermentation temperature.

**NordeastBrewer77** · 02-26-2012, 04:50 PM

Quote:

Originally Posted by ArcaneXor

The instructions on a White Labs vial and various interviews imply as much - Pitch warm until fermentation starts (to maximize and speed up propagation), then lower to fermentation temperature.

Wyeast packs say just about the same thing. the problem is, while it works to get the yeast going quickly, it doesn't really do much to limit the issues that can arise from under pitching. thus the reason many of us chose to ignore the yeast instructions and make an appropriate sized starter.

Quote:

Originally Posted by MuchoGusto

Do you have a supporting reference I can look at?

i think we've been through this before, MG. whereas your vials/packs may say they're enough yeast for 5 gal of wort, they're not. again, Chris White (White Labs) discusses proper pitch rates in his book, 'Yeast....' and it directly contradicts what the vials of White Labs yeast claim. it's a pretty widely accepted fact that while WL and Wy make a great product, their instructions leave something to be desired. if you need specific references, a simple search on Google or here on HBT should net you a lot of information supporting this.