I tried but it just wasn't chilling fast enough in the ice water. I was afraid of contaminating it. A warm pitch is better than skunk, right?
If the beer is over 1.040 OG, I'd advise you to make a starter.
codyjack said:So the yeast base their fermentation temp off the temp of the wort they were pitched into? Sorry if I sound like a newb, it's because I am.
So the yeast base their fermentation temp off the temp of the wort they were pitched into? Sorry if I sound like a newb, it's because I am.
How long before the pitch can I activate a smack pack without it exploding? It says 3 hours but that doesn't seem like enough time. This is my first time using one.
I made starters for years without a stir plate. Sounds like you just need to work on your technique more.
What technique do you suggest?
Good news, after only 12 hours of lag the yeast is off to a good start. So good in fact that I've had to remove the airlock and switch to a blow off. I still plan to use a starter next time, though.
The "activator" is a clever gimmick. It's a handy way to make sure your yeast didn't get killed in the back of a hot FedEx truck, but it doesn't actually "activate" anything. It tells you that your yeast is alive, nothing more. Half the time, I don't even bother rupturing it.
Enter your email address to join: