quick question. To make it short and simple my wort didnt cool down as quick as i'd like it to. Is ther any promblems leaving a smack pack out over night. I know white labs have been fine doing this, so i dont see a problem with the wyeast. I havent pulled it out of the fridge or smacked yet, stupid wort not cooling. New mash tun and way to much wort, cooler not big enough .. shoulda used a yeast I know.
new to wyeast
- Thread starter deks77
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flars
Well-Known Member
No problem at all having the yeast at room temperature for the night. Are you pitching into a less than 5 gallon wort? Usually a starter is advisable using liquid yeast. Especially needed if the yeast has been packaged more than a couple of weeks ago. Advisable unless you are intentionally under pitching for banana esters in a Hefeweizen.
yeah it's a 3 gallon test batch.. my new mash tun set me back a bit having to much wort and not hitting my gravity, so i boiled it down till i hit close.. It just didnt give me enough time to cool it off. This is my second wyeast smack pack so i dont know what to expect. Honestly it might just be the smacking and something new to me. lol
flars
Well-Known Member
The inner pack to smack is just yeast nutrient. If it doesn't break when you pitch not too terrible. With good sanitation it can be worked to the cut corner of the pack to be snipped and squeezed into the wort. I usually add some nutrient to the boil so not worried about the nutrient pack. Use mostly harvested yeast rather than buying new.
brandonlovesbeer
BrandonLovesBeer
Wyeast tutorial.
1) Take out of fridge and let it warm up to room temp (or at least fermentation temps). You don’t want to shock the yeast.
2) Once it’s room temp, smack the pack.
3) Let it swell.
Don’t worry about leaving it too long.
If it doesn’t swell over the next 24 hours the yeast may not be viable. You will need to do a mild yeast starter to bring it back to life.
1) Take out of fridge and let it warm up to room temp (or at least fermentation temps). You don’t want to shock the yeast.
2) Once it’s room temp, smack the pack.
3) Let it swell.
Don’t worry about leaving it too long.
If it doesn’t swell over the next 24 hours the yeast may not be viable. You will need to do a mild yeast starter to bring it back to life.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
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