I know this is an old thread, but I was hoping someone in the know can let me know:
I've always used dry yeast, oxengenated the wort, then pitched from the packet or a small solution with warm water.
Today I tried liquid wyeast smack pack for the first time, one swelled and I pitched at good temps, oxengenated prior. The other never did swell (5 hours after smcking at room temp), and I totally forgot to stir the wort before adding it to the 2 litre bottle. So I just shook it up after this weak yeast addition. I thought I likely killed the yeast, but the above poster said shake it like crazy after adding the yeast.
Is this correct? Should I keep shaking this starter? BTW I have a cool Mr. Beer system whereby using a 2L bottle with a cap that has the whole drilled in the centre, and a rubber washer with a very tiny hole that only vents when under pressure, so hopefully that is not too closed of a starter.