About the liquid WYeast slap-packs - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > About the liquid WYeast slap-packs

Reply
 
Thread Tools
Old 10-26-2010, 10:27 PM   #1
brewd00d
Recipes 
 
Sep 2010
Townsend, Delaware
Posts: 411
Liked 3 Times on 3 Posts



It says to refrigerate it until use. Then slap it to activate the yeast then let it sit for three hours. It doesnt need to be room temperature before i slap it does it?

For example, i can take it right out of the fridge, slap and activate it then let it sit for 3 hours till i pitch it in the wort?



 
Reply With Quote
Old 10-26-2010, 11:04 PM   #2
Brew-boy
 
Brew-boy's Avatar
Recipes 
 
May 2006
Lapeer, Michigan
Posts: 2,282
Liked 16 Times on 13 Posts


Yes you can that is how most people do it.


__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

 
Reply With Quote
Old 10-26-2010, 11:07 PM   #3
brewd00d
Recipes 
 
Sep 2010
Townsend, Delaware
Posts: 411
Liked 3 Times on 3 Posts


or it says i can pitch it immediately after it has been activated. whats the difference between the choices?

why would one person wait three hours OR just pour it right into the wort?

 
Reply With Quote
Old 10-26-2010, 11:09 PM   #4
funkswing
Recipes 
 
Nov 2009
Athens, Georgia
Posts: 480
Liked 14 Times on 13 Posts


Yep, that's it. You really don't even need to let it swell. That is just a quality assurance gimmick. By smacking you are releasing yeast nutrients and wort into the yeast. You could go straight to a starter from there.
__________________
Homebrew Blog (Recipes)

 
Reply With Quote
Old 10-26-2010, 11:12 PM   #5
brewd00d
Recipes 
 
Sep 2010
Townsend, Delaware
Posts: 411
Liked 3 Times on 3 Posts


Ahh ok. So i can boil the wort, let it cool, take the yest out of the fridge, smack and activate shake it up, then pitch itto the wort?

Or would it be safer to let it sit out and warm up a little as i boil everything?

 
Reply With Quote
Old 10-26-2010, 11:26 PM   #6
GroosBrewz
Recipes 
 
Sep 2008
West Richland, WA, WA
Posts: 817
Liked 8 Times on 8 Posts


Quote:
Originally Posted by brewd00d View Post
Ahh ok. So i can boil the wort, let it cool, take the yest out of the fridge, smack and activate shake it up, then pitch itto the wort?

Or would it be safer to let it sit out and warm up a little as i boil everything?
You can do it either way. But I think most guys smack it about 3 hours before they plan to pitch it..That's what I do.. I like to see it swell up so that I know the yeast is viable.. Letting it swell leads to a quicker fermentation start, at least in my experience..
__________________
Tap 1- JubelAle Clone
Tap 2- Evening Bite Pale Ale
Tap 3- Twilight Clone
Tap 4- Dicks Danger Ale Clone

"Today I felt like burning some calories....So I found a fat kid and set him on fire"

 
Reply With Quote
Old 10-26-2010, 11:31 PM   #7
GillandCo
Recipes 
 
Jun 2010
CA
Posts: 436
Liked 3 Times on 3 Posts


I'd go with White Labs Yeast...Sure smack pack might be cool but its just dry yeast surrounded by what? Yeast nutrients... Essentially the same thing as Fermentis. I have never tried them but IM sure they work good.

In your situation I don't really think it matters much. With my liquid viles I leave them out before I start the brew day. With dry yeast I take it right outa the fridge and pitch. Or make a starter for high gravity brews.
__________________
If you don't like it...We don't Care!

 
Reply With Quote
Old 10-26-2010, 11:39 PM   #8
Hugh_Jass
Recipes 
 
Nov 2008
Posts: 1,972
Liked 39 Times on 38 Posts


Quote:
Originally Posted by brewd00d View Post
It says to refrigerate it until use. Then slap it to activate the yeast then let it sit for three hours. It doesnt need to be room temperature before i slap it does it?

For example, i can take it right out of the fridge, slap and activate it then let it sit for 3 hours till i pitch it in the wort?
Take it out and smack it immediately; take it out, warm to room temp, smack it; don't smack it...it's all good....these yeasties have been doing this for millenniums.

when I use a smack pack, I make a starter a few days before.

If you're not going to make a starter, I don't think there's much difference in when you remove the yeast from the fridge and break the nutrient inner-pack. Then pitch

__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.

 
Reply With Quote
Old 10-26-2010, 11:44 PM   #9
brewd00d
Recipes 
 
Sep 2010
Townsend, Delaware
Posts: 411
Liked 3 Times on 3 Posts


could i just let it swell as im boiling? maybe an hour or so?

basically would let it swell even for a little bit be ok or is it either 3 hours or just pitch into wort?

 
Reply With Quote
Old 10-26-2010, 11:46 PM   #10
Hugh_Jass
Recipes 
 
Nov 2008
Posts: 1,972
Liked 39 Times on 38 Posts


Either way is fine. Personally, I'd make a starter like referenced above, YMMV


__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Two packs of Safale US-05 vs. Rehydrating dsmithpdx Fermentation & Yeast 37 01-08-2011 05:18 PM
Pitching 2 Smack Packs? BVilleggiante Fermentation & Yeast 9 08-24-2010 01:56 PM
Used 2 packs of bad yeast willtest Fermentation & Yeast 7 03-11-2010 06:46 PM
4.25oz Wyeast Packs? Cpt_Kirks Fermentation & Yeast 8 10-20-2009 03:02 PM
Smack Packs? Simphoto02 Fermentation & Yeast 5 09-23-2009 08:27 PM


Forum Jump