Question about preparing Wyeast pack

[karl91]

I'm planning on making a starter tomorrow morning before I leave for work. I know the starter doesn't take long to make. My question is what should I do with the Wyeast pack? I'd like to not get up really early to smack the pack and let it sit out.

Is it recommended to smack it tonight and let it sit out for 10 hours before I use it? Or should I pitch it without smacking it? The last thing I can think of is to smack it 1-2 hours before pitching it?

Recommendations?

 

[Yooper]

You don't have to smack it before adding it to the cooled starter wort. You can just get it out of the fridge while you make the starter, but you can smack it if you want to.

 

[karl91]

Thanks Yooper.

How important is it to get it to room temp?

And if I want to pitch it 18 hours later can I just pitch the whole thing? I'm making a 2 liter starter.

 

[Yooper]

Thanks Yooper.

How important is it to get it to room temp?

And if I want to pitch it 18 hours later can I just pitch the whole thing? I'm making a 2 liter starter.

It's not important to get it to room temperature- assuming you pull the yeast out of the fridge when you start, it'll be warmed up in half an hour anyway. Just cool the starter wort to 70 degrees or so, and add the yeast as long as it's not straight out of the fridge. It'll be fine, especially if the yeast is in the low 60s by then.

You can pitch the whole thing. If I was pitching a whole starter, I'd probably through a couple of pellet hops in the starter wort, just to avoid that slightly sour-ish flavor from unhopped starter wort, but I'm more paranoid than most. 2L won't even be noticeable in a 5 gallon batch, really. So it would be fine, regardless!

 

[karl91]

Ah that's something I hadn't thought of, adding pellets. I'll do that.

 

[jarrodaden]

Per the wyeast instructions, may sure you slap it with your pimp hand.

Lol. Not sure who made that previous post on another thread, but I still giggle every time I think about wyeast.

 

[VonAle]

You don't have to smack it before adding it to the cooled starter wort. You can just get it out of the fridge while you make the starter, but you can smack it if you want to.

Is there a benefit to smack it, and utilize the nutrient ?

 

[jaytizzle]

Is there a benefit to smack it, and utilize the nutrient ?

Won't hurt anything. I usually smack but have forgotten to do so once or twice with no detrimental effect.

 

[clonies720]

I'm planning on making a starter tomorrow morning before I leave for work. I know the starter doesn't take long to make. My question is what should I do with the Wyeast pack? I'd like to not get up really early to smack the pack and let it sit out.

Is it recommended to smack it tonight and let it sit out for 10 hours before I use it? Or should I pitch it without smacking it? The last thing I can think of is to smack it 1-2 hours before pitching it?

Recommendations?

Smack that yeast with the backhand of Jesus. :rockin: