The pack was old, almost out of date, and that was one of the reasons why I made a starter. I used DME, 1/4 tsp of yeast food and water. I left it in a 70 deg. refrigerator for three days. I stirred twice a day for the three days.
Then I moved it to a much colder refrigerator. I was unable to pitch on the day I did my boil.
Once I was ready to pitch, I pulled the starter out of the cold fridge and brought to room temp in order to pitch.
I had a very nice slurry in the bottom of my container and in my opinion, I had probably three times the slurry I would have had if I just pitched the smack pack by itself.
Does anyone think that pitching more yeast food now would be a good idea?