making a starter from a wyeast activator pack
- Thread starter TEarley
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Greenbasterd
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smacking just releases some nutrient.. it would work either way. and there enought goodness in your starter already. so it really doesn't matter
It really doesn't matter. And if you do, and wait several hours til the pack expands, in the same about of time your stater could have been churning away.
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TEarley
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OK I'm doing a Trappist and got the high gravity Trappist pack. I had it in the fridge for 2 months and smacked it Monday. The last two days I've had the pack double I size. Now its fully swelled. I plan to make it tomorrow along with a Belgian dubbel.
Wait a minute...you DO know that smacking the pack isn't the same as making a starter, right? Are you making a starter or brewing tomorrow?
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TEarley
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im brewing tomorrow, i know their nutrients in their thats why it swells, but i wasnt sure if it was the practice. i see videos of people cutting open their smack pack with out activating it. not sure why they would discard the pack of nutrient.
CastleHollow
Well-Known Member
I'm still not sure if you are making a starter tomorrow, or just brewing your dubbel tomorrow. You should probably get a starter going today, using the swelled-up Wyeast pack. It will help propagate the yeast from the smack-pak so you'll have an adequate volume to pitch in to the dubbel. If you just pitch the Wyeast pack into the dubbel, you may be underpitching by a bit. It won't be the end of the world, though.
You need to make a starter for the beer you're brewing. Just opening the pack and pitching it isn't gonna cut it. See ww.mrmalty.com for details. Remember, if your yeast isn't ready you're no more ready to brew than if you didn't have malt or hops. If I was you, I'd put off brewing til next week.
^^ +1. I would listen to someone who has a yeast named after him!
We see a lot of threads about "Is my fermentation stuck?" or "Why did it finish so high?"; and I speak from bitter experience on this. It is very hard to fix a stuck fermentation, but it's not that hard to make a good sized starter, and oxygenate well.
Cheers!
We see a lot of threads about "Is my fermentation stuck?" or "Why did it finish so high?"; and I speak from bitter experience on this. It is very hard to fix a stuck fermentation, but it's not that hard to make a good sized starter, and oxygenate well.
Cheers!
