shertz
Well-Known Member
So I ordered my ingredients from Midwest last week when it was 40 degrees. Little did I know that this freeze was on the way for this week. So I receive my ingredients today and take the yeast (Wyeast 1214 Smack Pack) out of the box and it's slushy inside....not frozen, but slushy. So I smack the pack and let it at room temp. So my question, if it does expand, does this mean I can make my normal sized starter(2L) or should I make a smaller starter and step it up? I'm making Jamil's Belgian Blond that calls for 81% AA that calls for a 1.5L starter. I'm just afraid it won't get the attenuation like I need if some cells died.
Also, when ordering yeast during the winter, do you do anything differently when ordering(not sure what they could do really?) or use dry yeast. I could see this being a regular problem this winter. Guess the 50 mile roundtrip to LHBS will be in order. Thanks for the help.
Also, when ordering yeast during the winter, do you do anything differently when ordering(not sure what they could do really?) or use dry yeast. I could see this being a regular problem this winter. Guess the 50 mile roundtrip to LHBS will be in order. Thanks for the help.