JBZSTL
Well-Known Member
This topic may have already been addressed in the forum but thought I would post just in case it had not (a search did not reveal an exact answer). I preface this by saying that I am still very much a fledgling homebrewer so bear with me.
My initial query concerned whether or not a smack pack that had been "smacked" and left at room temperature for four days could still be effectively utilized as a yeast starter. A call to my LHBS and an email to Wyeast confirmed that indeed the yeast could still be used effectively as a starter. While this is not an ideal situation and not one that I'd like to be faced with in the future (I smacked a pack and had to leave town on short notice) but it is nice to know that all was not wasted. I'll be pitching the starter tomorrow so I'll report back in a few as to the results.
My initial query concerned whether or not a smack pack that had been "smacked" and left at room temperature for four days could still be effectively utilized as a yeast starter. A call to my LHBS and an email to Wyeast confirmed that indeed the yeast could still be used effectively as a starter. While this is not an ideal situation and not one that I'd like to be faced with in the future (I smacked a pack and had to leave town on short notice) but it is nice to know that all was not wasted. I'll be pitching the starter tomorrow so I'll report back in a few as to the results.