yeast stuck in corner of smack pack

Brewed a 5 gal batch of an English nut brown ale today. I activated the yeast smack pack last night (Wyeast 1099), let it sit overnight, and when I pitched it today there was a corner on the inside of the foil pouch that looked like the yeast has hardened/stiffened to the point it wouldn't pour out. I confirmed that the smack pack was broken/the pouch did swell up fully.

Main question is whether it is critical to use every last bit of yeast that is in the pouch. I used about 90% of what was in the pouch, but ended up throwing the last little bit away.

Provided you had good aeration, I suspect you'll get good reproduction and good fermentation.

After having two Wyeast yeasts arrive DOA this summer, I will never not make a starter. Fortunately, I had just started making starts with the first DOA. A starter will ensure you have viable yeast and will jump start your reproduction.

In the last few minutes of poking around the web, I learned that yeast starters are both easy to make, and can have a significant impact on the final brew. I'm only on my third batch, so I got a little freaked out when my smack pack had some gooey stuff that was stuck in the corner of the pouch. Thanks!

BTW, welcome to HBT.

Always shake up the pack real good before you pitch.