Brewing tomorrow at 6pm should I punch the wyeast pouch?
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Yep. Smack it now
step
Well-Known Member
Unless you are making a starter I would wait until you start brewing. Get all your tools and ingredients out and ready to go then pull that puppy out of the fridge and smack it, then let it sit on the counter to swell while you brew and it will be ready to go by the time your wort is cooled.
It only needs a few hours, not 27.
It only needs a few hours, not 27.
step
Well-Known Member
Keep it in the fridge until you smack it. If you have already smacked it I would put in the fridge once it has swelled a bit no need to have it swelled and sitting at room temp for 24 hours.
Keep it in the fridge til you smack it. It'll only need a few hours to swell if it's a fresh pack. I always smack the day before I pitch to give it plenty of time.
Yeah, don't you smack it before you brew? That's like rule #2 right behind rdwhahb.
step
Well-Known Member
This can be a good idea if you are worried about the age and viability of your pack as it may give you time to get another pack before the LHBS closes. However, you are not doing your yeast any favors by activating far in advance. Think of the moment it reaches max swelling like pitching a starter at high krausen.
Agreed. I usually make starters. Smack the yeast the night before, so 18 hrs or so. Some strains take that long to swell significantly. Conversely, I've smacked 2 hrs before pitching and had the same result as other times. I think those smack packs are more so us brewers feel better about the yeast we pitch than anything else.
Yeah, well, ya only live once. Give it a try.
boomtown25
Well-Known Member
Smack that ***** up like it owes you money!! Put it in a warm (70 degree) place and let it swell up. Don't forget to shake!
DoubleAught
Well-Known Member
So you gotta smack and shake it? I think Im at the wrong site 
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