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Old 03-11-2012, 06:34 PM   #1
hoppybrewster
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In the smack packs which is the yeast and the activator inside?


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Old 03-11-2012, 06:40 PM   #2
GinSlinger
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The "activator" is the internal pack.



 
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Old 03-11-2012, 06:46 PM   #3
logdrum
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The yeast is what sloshes around when you shake it, the activator is a 2"x2" separate pouch of nutrient that you "find", then smack to rupture leading to swelling when the yeast starts eating. Don't be afraid to really smack that pack (although if the yeast is still viable, pitching without activating is no big deal)

http://www.wyeastlab.com/hb_productd...m?ProductID=16

 
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Old 03-11-2012, 07:11 PM   #4
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Quote:
Originally Posted by logdrum View Post
The yeast is what sloshes around when you shake it, the activator is a 2"x2" separate pouch of nutrient that you "find", then smack to rupture leading to swelling when the yeast starts eating. Don't be afraid to really smack that pack (although if the yeast is still viable, pitching without activating is no big deal)

http://www.wyeastlab.com/hb_productd...m?ProductID=16
There is a limit that those packs will take. I ruptured one once by pounding it too hard. Here recently I have been pitching the yeast to a starter without activating. If the yeast is fairly fresh there is really no need.
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Old 03-11-2012, 07:17 PM   #5
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Lately, instead of smacking the pack of yeast, I simply isolate the smaller packet within and squeeze it between my palms. You'll feel it give, and squirt into the main packet/pouch. No real risk of rupturing the main packet this way. I typically move the activator pack to the top of the yeast pouch before doing this. It's been working really well too.

I activate the yeast, ensure it swells a reasonable amount (typically in under a few hours) and then pitch into my starter for a run on the stir plate (typically 24 hours). I've been getting solid results this way. I also put the flask into the fridge once the starter is finished so that I can capture more yeast and decant most of the spent starter before pitching the slurry.


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