Speaking of smack packs

Is it even necessary to do the smack routine and wait for the contents to react? I had a situation on a current brew where the inner pack popped, but not enough contents mixed up and there was no reaction. I cut open the larger pack, also cut open the inner pack, mixed them in my starter jug and away I went. I guess I'm wondering why the manufacturer just wouldn't give us two separate packs that we open and mix. I presume it has to do with reducing the risk of infection, but we're all clean freaks here...at least when it comes to the brew.

GLWIII said:

Is it even necessary to do the smack routine and wait for the contents to react? I had a situation on a current brew where the inner pack popped, but not enough contents mixed up and there was no reaction. I cut open the larger pack, also cut open the inner pack, mixed them in my starter jug and away I went. I guess I'm wondering why the manufacturer just wouldn't give us two separate packs that we open and mix. I presume it has to do with reducing the risk of infection, but we're all clean freaks here...at least when it comes to the brew.

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It's a way for you to verify the viability of it before you add it to the starter. Necessary? No. I use White Labs all the time, and they do no such thing. It's just a little idea that Wyeast implemented.

If you've ever had one that didn't puff up after smacking it, you are thankful for it. Just goes as a reminder to check the dates on the smack pack before purchasing. The one I had was over 6 months old. I was a little frustrated the LHBS hadn't taken it off the shelf or at least noticed at the check out.

GLWIII said:

Is it even necessary to do the smack routine and wait for the contents to react? I had a situation on a current brew where the inner pack popped, but not enough contents mixed up and there was no reaction. I cut open the larger pack, also cut open the inner pack, mixed them in my starter jug and away I went. I guess I'm wondering why the manufacturer just wouldn't give us two separate packs that we open and mix. I presume it has to do with reducing the risk of infection, but we're all clean freaks here...at least when it comes to the brew.

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Yeah it's a sterile environment inside the smack pack which is a lot more sanitary then you mixing it outside of the smack pack. However the inside pack is just a nutrient packet and you don't even have to pop it if you don't want to.

weetodd said:

If you've ever had one that didn't puff up after smacking it, you are thankful for it. Just goes as a reminder to check the dates on the smack pack before purchasing. The one I had was over 6 months old. I was a little frustrated the LHBS hadn't taken it off the shelf or at least noticed at the check out.

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I've even started to self serve myself at the LHBS for both yeast and hops(sorta like the grocery store) so I can check the dates and reach for a fresher package.

I had a Wyeast smackpack from Midwest that was manufactured only a week before it was sent to me. I had to look twice because I couldn't believe I had gotten one so fresh.

Hey, This is my first post, thanks for all the great info on these forums...
Anyways...

I was brewing a batch of Nut Brown Ale about a week ago and managed to break my carboy while everything was cooling to pitch the yeast. I had a Wyeast English Ale smack pack that I had allready smacked in preperation to pitch. I didn't use it due to the unfortunate disaster and its been sitting in my fridge swollen up. Is it still going to be good in a couple days when I brew again? It will have sat for about two weeks total. I don't see why it wouldn't be still good, but I could see why it would be bad too.... any ideas? Thanks!