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Old 03-08-2007, 10:21 PM   #1
Billo355
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Feb 2007
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Up to this point I've used Dried Yeast. Now I'm using a recipe from William's Brewing and it came with a Liquid Yeast pouch. The instructions said to break the inner seal and allow the pouch to sit, at room temperature, for 1-7 (usually 2-3) days until it swells up - and then you must use it within 2 days.

I plan on brewing Sunday, so I broke the seal today. A few hours later - the pouch has swollen already. Am I in danger of losing my yeast before Sunday? Should I have waited? Should I refrigerate it now? Or just leave it until the weekend?

Thanks!


 
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Old 03-08-2007, 11:24 PM   #2
david_42
 
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Leave it out, but there is a small chance of it bursting, so you should put it on a plate. If you stuck it in the fridge, you'd shock the yeast & have a slow starting fermentation.
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Old 03-08-2007, 11:35 PM   #3
c.n.budz
 
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I had the exact same situation happen to me on my last batch, I ended up making a 1.5 liter starter when I got too paranoid about pouch bursting. When I eventually pitched the starter into my wort I ended up getting good fermentation within about 4-5 hours
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Old 03-08-2007, 11:46 PM   #4
grnich
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Aug 2006
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I don't know where I read this, but I heard that you smack it one day for each month old the package is. For a 3 month old pack, you smack it 3 days earlier than you pitch. This worked for 6 month old package I had; smacked it 1 week early and by the time I brewed it was fully swelled. For a new pack, I'd smack it in the morning(unless you'd sooner smack it the night before )

 
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Old 03-09-2007, 06:36 AM   #5
treehouse
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Quote:
Originally Posted by Billo355
The instructions said to break the inner seal and allow the pouch to sit, at room temperature, for 1-7 (usually 2-3) days until it swells up - and then you must use it within 2 days.
Strange instructions. I just burst the inner seal the morning when I'm going to brew and the yeast is ready when I'm ready to pitch that afternoon. Never had a problem. If you break the seal too early (releasing the yeast nutrients), you run the risk of them using up all the nutrients and then going dorment again. 7 days is crazy. 7 hours is more like it at room temperture with unexpired yeast. I've also forgetten to smack the pack before I was ready to pitch (doh!) and pitched when I started to see slight swelling 30 minutes later. Fermentation started as per usual. No problemo. I use Wyeast.

 
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Old 03-09-2007, 03:01 PM   #6
Rook
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I used White Labs Vial yeast on my first batch. No starter. Just let it warm up for 3 hrs at room temp. Fermentation started in less than 24hrs.

I used Wyeast smack pack on my second batch. No starter. Just let it warm up for 3 hrs at room temp. Fermentation started in less than 24hrs.

I used Dry pack yeast on my third batch. No starter. Just dumped it into the wert and very gently stirred it up. Fermentation was going crazy in less than 24hrs.

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Old 03-09-2007, 03:05 PM   #7
Billo355
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Feb 2007
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That's what I get for following instructions.

I'll just cross my fingers and brew a day early.

Thanks for the advice.

 
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Old 03-09-2007, 03:06 PM   #8
cweston
 
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Quote:
Originally Posted by grnich
I don't know where I read this, but I heard that you smack it one day for each month old the package is. For a 3 month old pack, you smack it 3 days earlier than you pitch. This worked for 6 month old package I had; smacked it 1 week early and by the time I brewed it was fully swelled. For a new pack, I'd smack it in the morning(unless you'd sooner smack it the night before )
Yeah--When I first started, my LHBS guy told me the same thing. My experience is that the packs swell quite a bit more quickly than that. I usually smack them the day before,or, if they're really fresh, the morning of, the day I expect ot pitch them (usually into a starter).
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Old 03-09-2007, 04:53 PM   #9
Mikey
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Quote:
Originally Posted by grnich
I don't know where I read this, but I heard that you smack it one day for each month old the package is. For a 3 month old pack, you smack it 3 days earlier than you pitch. This worked for 6 month old package I had; smacked it 1 week early and by the time I brewed it was fully swelled. For a new pack, I'd smack it in the morning(unless you'd sooner smack it the night before )
This used to be on the Wyeast web site and in their printed literature. I believe that it is good advice and that following this would prevent a lot of panicky my-yeast-isn't-ready posts

 
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