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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Quick - help!!! Is it ok to use Wyeast smack after an hour?
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Old 07-09-2012, 01:41 AM   #1
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Default Quick - help!!! Is it ok to use Wyeast smack after an hour?

Hey, guys...

I'm in the middle of a boil right now and totally forgot I was supposed to take out the yeast 3 hours ahead of time.

I just got it out with about 30 minutes to go on the boil, and I figure it will take another 30 to cool it down...will that be enough time for the yeast to incubate and come up to temperature?

And if not, what's my fix? I really don't want to have to throw this batch out...
I was thinking that I could wait until tomorrow night and see if fermentation started and then just add another batch then or the next morning...would that be ok?

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Old 07-09-2012, 01:44 AM   #2
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Just smack it now. it will be okay.

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Old 07-09-2012, 01:48 AM   #3
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Yep, it's ok. Best to have the yeast at the same temp as the wort it's going into, so work on that.

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Old 07-09-2012, 01:58 AM   #4
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You are OK!

You should pitch a properly sized yeast starter. Look that up before your next batch.

In the mean time, The smack pack inner pack is just a nutrient. When you break it the yeast will consume some of it and off gas some co2 which will swell the pouch. This is mainly to give the yeast a bit of a head start and to assure you that the yeast is viable.

Your yeast will do the job regardless. Pitch it when ready, but be prepared to wait for a couple of days for the fermentation to get going. The yeast will increase their cell numbers to the amount required to ferment the beer then do the fermenting.

You are on track for a good beer.

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Old 07-09-2012, 02:05 AM   #5
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thanks, guys! Great information as always.

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Old 07-09-2012, 12:16 PM   #6
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I did almost the same thing during my brewing last night but I had about 2 hours to let the smack pack swell and get to room temp.

It swelled nicely and I had bubbling on my air lock an hour after I pitched. And this morning, I had healthy bubbling going on.

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Old 07-09-2012, 12:25 PM   #7
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Throw the batch out... Why would you do that? Before i got a wort chiller, I've had to let my wort cool overnight a few times (ran out of ice). There is no reason to toss a batch because you can't pitch immediately. Yes, it should be done sooner than later. But getting a starter going is a good enough reason to delay a pitch.

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Old 07-09-2012, 12:26 PM   #8
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You don't even need to smack it. It's a bit of a gimmick, really.

But I really recommend building up the yeast's health and cell count with a starter, rather than pitching directly from the packaging. It makes enough of a difference in the final product that it should be a total no-brainer.

Consider doing so in the future. There's a lot of info on this site, and if you want to really familiarize yourself with the process along with many other facts about yeast and yeast management, I strongly recommend the book "Yeast" by Chris White, the owner of White Labs. And you can find a great pitching rate calculator for making appropriately-sized starters at www.mrmalty.com

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Old 07-09-2012, 02:41 PM   #9
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I typically wait 12 to 24 hrs after my wort is in the carboy before I pitch yeast. I do this to get my wort a couple of degrees below my fermenting temperature and if I'm making a lager 24 hours is enough time to let the trub settle out. I then I transfer my wort off the trub prior to pitching to get a cleaner beer.

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Old 07-09-2012, 02:47 PM   #10
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Another vote for "you will be fine this time, but in the future, ALWAYS make a starter when using liquid yeast."

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