Is my smack pack still viable?

[IslandLizard]

A belated update: The yeast worked just fine, with most of the activity in the first five or six days. The gravity has been at 1.012 for about a week. Thanks for all the help and advice. I learned a lot!

Although pitching a good size starter never disappoints, it's good to hear the fermentation was successful!
Are you going to save (some of) the yeast for a next batch? I hope so, especially with modern day yeast pricing. Yowsers!

 

[SaisonMan]

Not this time. I have so many things I need to dial in as a newb that I don’t need one more thing right now!!!

 

[IslandLizard]

Not this time. I have so many things I need to dial in as a newb that I don’t need one more thing right now!!!

hmm... it's really simple.

1. After racking the finished clear beer into a bottling bucket or keg, leave the yeast and trub behind on the bottom of the fermenter.
2. You then swirl it up, into a homogeneous slurry, making sure all the yeast stuck to the bottom is brought into suspension.
3. Then just pour some or all of the slurry into a few pint or quart size mason jars. Cap, label, and store in the fridge.

Use good sanitation of course.