How early to smack the pack?

[chaserchap]

When making a starter how early do you smack the pack? If it's over the 3 hour mark recommended do you refrigerate or just leave it out?

 

[mhenry41h]

I just made a starter last night. I pulled the pack out of the fridge and smacked it. When I had everything boiled an cooled, it was happily swelled up and ready to go.

One brew at a time...

 

[passedpawn]

leave it out.

Most packs I've used swelled in 8 hours. I've had a few go 24 (old ones).

 

[ChshreCat]

The smacking and swelling is just to show you that the yeast are viable, so if you're making a starter you don't even HAVE to smack it. You could just pitch it into your starter unsmacked.

I've had them sitting for several hours after the pack has completely swollen. No problems.

 

[Gropo]

I just did a 1272 this morning. Pulled it out of the fridge and smacked it at 7:45....by 10:30 it was a balloon....made my 750ml starter @ 2:00....it looks really happy and healthy.

I think the general guidelines are: pull it out of the fridge; let it sit for a few hours; smack-it; let it propagate 8 hrs or so; pitch to starter; 24 hr starter (or longer if you want to re-introduce wort and decant).

I'm one of the sick bastards that actually enjoys swirling and shaking my starter flask every 10 minutess, so 24 hours is plenty once you pitch.

 

[chaserchap]

Well, I'm brewing next week. I smacked it about four hours ago, will make my starter in a few hours, then it'll sit for 3-4 days then go in the fridge til next week.

 

[Gropo]

Then you'll need to add more boiled and cooled DME to "re-start" the starter. 3 or 4 days is too long to let a starter sit around without a boost.

 

[mhenry41h]

Then you'll need to add more boiled and cooled DME to "re-start" the starter. 3 or 4 days is too long to let a starter sit around without a boost.

I was going to say the same thing. There is no use in making a starter that early otherwise it totally defeats the purpose of making it in the first place. Sure you will have more yeast that you originally did, but they won't be in condition to reduce the lag in your real beer.

One brew at a time...

 

[chaserchap]

Well, the problem is I'll be gone all week and I'm brewing on saturday, so I wanted to up my pitch rate. I get home Thursday night, if I restart the starter then I should be good to go Saturday right?

And to restart how much boiled/cooled dme should I add?

 

[gwren]

Crash cool your starter while you are away, pour off the liquid from the yeast settled on the bottom when you get back, and make a fresh starter to pour over your yeast cake. Great way to step up a starter.

DME ratio should be between 60 and 100 grams per 100ml water. Closer to 60g will give a starter in the low 1.020 OG range while the 100g is about 1.040 OG. Higher sugar content gets the yeast to make alcohol instead of biomass.

 

[theredben]

Then you'll need to add more boiled and cooled DME to "re-start" the starter. 3 or 4 days is too long to let a starter sit around without a boost.

Definetely not a fact, only opinion. Nothing wrong with "waking up" the yeast, but IMO not really neccesary. Many people leave starter for 1+ weeks in the fridge when brewday gets postponed.