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Yikes!....sounds risky. I'm definitely not the most experienced brewer on this forum, but I'd be a bit leery. We spend so much time and effort to keep things sanitary; if I were you, I'd prolly bite the bullet and spend an extra 6 bucks on some new yeast. My 2 cents.

update.....I aggressively squeezed the pack for about 30 seconds (about 1" swollen), and found the unbroken internal activator pouch. A friend has suggested pressure change may have caused the swelling. I plan on giving it a good sniff before pitching it into the starter; just to be sure. I...

Coff...BTW, what was the manufacture date of your partially swollen 1056? I'd just like to rule out the possibility of infected wort in the package.

Thanks for the comments and reassurance; there is noticeably more 'ballooning' of the pack in 2 hours out of the fridge, so I'll roll with it.

I'm getting ready to make my starter for an IPA this morning, and upon removing my Wyeast 1056 from the fridge noticed that the pack was partially inflated. It was probably accidentally activated 3 or 4 weeks ago. I'm planning on making the starter anyway to check for viability, but is there...

3 weeks considered short term?

I've always stored mine at room temps too, but I thought I remember reading somewhere about refrigerating it. My concern was the sugar crystalizing in the "too cold temps" of the fridge, but I figured that anything to maintain the freshest possible conditions could be best.

Searched the forum, but didn't find an answer. Should LME be stored in the fridge, or at normal (72) room temps? Probably going to be a couple weeks till I get around to using what I've got. Thanks.

I'm under the impression that if people just peruse the thread titles w/o researching that it would be pretty easy to conclude that SOMETHING bad must be going on @ Nottingham. I just used some a few weeks ago for an IPA after my White Labs was exposed to high temps and was sluggish, and a pack...

Is there some kind of conspiracy afoot on this forum to slander Nottingham???? I've used Nottingham for years with success, as have a lot of my home brewing superiors. Either something bad is going on @ Nottingham, or else a bunch of Danstar stock-holders have infiltrated this forum.

I know that this is brought up a lot, and generally I try to avoid racking, but in this case with this beer it seems warranted. I've never added yeast before bottling. How much yeast are you talking about? And do you ad it with the priming solution to the bottling vessel immediately before...

I'm getting ready to brew a NB Tripel kit next week. The instructions call for racking to a 2 month secondary after active fermentation before bottling. My conundrum is: I'd rather not rack at all (I'm sold on the notion that racking only oxidizes beer w/o adding much benefit) and I'm...

My wife asked me what I want for my birthday, so I suggested a dual-tap kegerator (we'll see if it'll fly). I've been bottling for years, so the idea of kegging seems pretty enticing. Instead of taking a guess on which dual kegerator might be best, I'd rather stand on the backs of giants, and...

Thank you....I think that's exactly what I'll do. Have I mentioned how cool this forum is???

Can someone articulate the importance and ratios of the starter volume?? I'm a bit confused. The mr.malty pitching calculator recommends (for my OG of 1.073) a 3.7 liter starter, OR...2.7 smack-packs w/o a starter. How would an uniformed gent like myself no how much yeast to add to my 1 liter...

I'm not as experienced as many of the others on this forum, but I'd guess that it's too early to judge the color / clarity of the beer. I'm guessing that after it's bottle conditioned it's going to lighten up considerably. I wouldn't worry about.

With my original OG of 1.073, the mr.malty calculator calls for a single pitch with a 3.7 liter starter, but I only have a 1 liter starter flask. Should I combine both smack-packs into the 1 liter starter, or split the difference; 1 pack in the starter, and a "direct from the pack" pitch with...

I had almost the exact same scenario...White Labs yeast from AHB shipped with a cold pack (which was probably pushing 98 in the box). After a 36 hour lag time, had to run to LHBS for a pack of dry Nottingham to come to the rescue. Listen to the good advice posted here...make a starter from...

Hey, I'm brand new to the forum, and this is my first post...what a great resource this forum is! Anyway, I have ingredients for an extract Belgian Trippel on the way (5 gallon batch). Fearing a weak start (done that too many times), I picked up 2 Wyeast 3787 Trappist smack-packs. I plan on...