I'm gearing up for my second brew and first time using wet yeast. I may not have not read the instructions far enough in advance though, as I was hoping to brew Sunday and I'm pretty busy during the week. I'm just now reading about starters.
Also, the pack is about 14 months old, which is 8 months past the "best by" date (Wyeast 1214 Belgian Abbey - 125 mL). I ordered another recipe kit which is on the way - it uses the same yeast so I will have some backup in case it doesn't work out.
Anyway, I smacked the pack tonight and we'll see what happens. Assuming the pack even swells, my question is if people usually do starters for all wet yeast or just certain ones. I guess since this yeast is old it might be a good idea to get the yeast population up. This is for a Belgian Dubbel if that matters. Maybe I'll get lucky and it will swell by tomorrow and I can do the starter tomorrow night.
Also, the pack is about 14 months old, which is 8 months past the "best by" date (Wyeast 1214 Belgian Abbey - 125 mL). I ordered another recipe kit which is on the way - it uses the same yeast so I will have some backup in case it doesn't work out.
Anyway, I smacked the pack tonight and we'll see what happens. Assuming the pack even swells, my question is if people usually do starters for all wet yeast or just certain ones. I guess since this yeast is old it might be a good idea to get the yeast population up. This is for a Belgian Dubbel if that matters. Maybe I'll get lucky and it will swell by tomorrow and I can do the starter tomorrow night.