First 5 gallon batch using wyeast

[clemson51]

I am planning on brewing my first 5 gallon batch tomorrow and I wanted to ask a question about the wyeast smackpack that I will be using. I currently have it stored in the fridge. How long should I let it sit at room temp before I activate or does it matter? Also I assume it won't cause any issues if it stays inflated all night? I have learned a ton from this site and appreciate the advice. Brewing a Belgian witbier...cant wait!

 

[ChaosStout]

I am planning on brewing my first 5 gallon batch tomorrow and I wanted to ask a question about the wyeast smackpack that I will be using. I currently have it stored in the fridge. How long should I let it sit at room temp before I activate or does it matter? Also I assume it won't cause any issues if it stays inflated all night? I have learned a ton from this site and appreciate the advice. Brewing a Belgian witbier...cant wait!

You should have made a starter with it first oh well. Anyways you can smack the pack right after taking it out of the fridge. Put it in a warm place. In about 1 1/2 to 3 hrs it should be swollen and ready to pitch

 

[HawksBrewer]

I have found no need to do a starter w/ Wyeast smackpacks unless the OG is over 1.060, which is consistent w/ their literature as well.

FWIW I just take it out of the fridge the morning of brewday, smack it, and let it sit on the counter until I'm ready to pitch. Never had an issue in all the years I've been brewing.

That said, however, if your beer is bigger than 1.060 (which a Belgian wit should be nowhere near) then I would rec'd, as state by Chaos, that you make a starter in advance.

Cheers

 

[Andrew5329]

I usually "start" my yeast in a cup of slightly warm water and let them hydrate for 15 min before I pitch it. That's really all I do and I haven't had issue using that method.

 

[SkyHighBrew88]

I usually "start" my yeast in a cup of slightly warm water and let them hydrate for 15 min before I pitch it. That's really all I do and I haven't had issue using that method.

Wyeast smack packs are liquid type yeasts that are already rehydrated. No need for that step at all. You do however need to rehydrate dry yeast as per the manufacturer's specs/temps.

A starter is basically a mini wort that helps replicate a smack pack's 100 billion cells to an appropriate pitching rate.