Quick question about smack pack age

[Mothman]

I recently asked about a starter for liquid yeast (my first time using liquid), and have decided I'll probably go ahead and make a starter.

I just though of another question though... I'm likely over-thinking it, but what the heck. lol

The place I'll get my yeast from needs to order it in, once I order it. When I asked, they said it typically takes a week and a half or so for them to get their order into their hands, at which time I'd get it in person.

My planned brew day is Oct 14, so I thought I'd place the order Oct 2.

In the interest of having the yeast be as fresh as possible, but also not wanting to miss my planned brew day due to a delayed shipment, is this a good plan? Order to try to get the yeast in-hand as close to brew day as possible (few days before to give time for the starter)

Or should I just order NOW, to make sure I have it in hand, and end up with the yeast two weeks early, and put it in the fridge?

Is the extra 2 weeks of storage an issue at all?

As I type this, I imagine, either way, the yeast production date will likely still be the same... not like Wyeast is waiting for my order and pulling fresh yeast just for me. lol

 

[triethylborane]

Order and make a starter. Easy.

 

[flars]

Order and make a starter. Easy.

Refrigerate the starter if it is done before your brew day. A week or two in the refrigerator will make little difference if the starter is properly sized.

The yeast starter/pitch rate calculator I use.
http://www.brewunited.com/yeast_calculator.php

 

[Mothman]

Oh... Ok. Better to store the starter rather than store the pack... I hadn't considered that.

 

[brewcat]

Smack packs are fine up to 4 months. After that they may take a little longer to activate. Wyeast guarantees viability up to 6 months. If you make a starter you shouldn't have any worries.

 

[cactusgarrett]

Starter and forget about it. I forget what the exact value is, but the claim is that a yeast 'pack' loses 10% viability per month. If a starter is made (adequately and correctly), one shouldn't have to worry about this.

 

[Mothman]

OK I understand the advice regarding "make a starter and you'll have no worries ".

But should I make the starter when I get the yeast, then store the starter in the fridge for a couple weeks?

Or store the unactivated pack in the fridge for a couple weeks, and make the starter closer to brew day?

 

[flars]

Make the starter immediately. You won't know how old the yeast is until you get it. You may need time to make a two step starter depending upon what your estimated OG will be.

 

[Mothman]

Based on calculators I've looked at I won't need to step. Og around 1.054, only a 3.5 gallon batch.

But as long as the starter will be fine in the fridge for a couple weeks I'll do that.

I'm gathering I'd let the starter do its thing at fermentation temp for a few days and then refrigerate?

Do I keep the jar cover loose in the fridge, or seal it up?

 

[cactusgarrett]

Once you let the starter finish (about a week after initial pitch), it should have dropped clear. If you're not stepping up or using at this point, just seal up and toss in the fridge. When you go to use, bring it out of the fridge and let it warm to room temp for a couple hours. Decant the supernatant liquid and pitch the slurry.

 

[Mothman]

Awesome, thanks everyone!

Learning every day.

 

[flars]

Based on calculators I've looked at I won't need to step. Og around 1.054, only a 3.5 gallon batch.

But as long as the starter will be fine in the fridge for a couple weeks I'll do that.

I'm gathering I'd let the starter do its thing at fermentation temp for a few days and then refrigerate?

Do I keep the jar cover loose in the fridge, or seal it up?

Starters can be done at room temp. You're not making beer just propagating new yeast cells. Most of the spent starter wort can be decanted before pitching. Just leave enough to swirl up all the yeast so it pours easily.

Cap your starter container loosely to allow release CO2. Slight finger tight for a canning jar or just a sanitized aluminum foil cover.

 

[Mothman]

Cap your starter container loosely to allow release CO2. Slight finger tight for a canning jar or just a sanitized aluminum foil cover.

Even once it's done and being stored in the fridge?

 

[flars]

Even once it's done and being stored in the fridge?

When it is done.

Some very interesting reading to complicate things.
https://www.homebrewersassociation.org/forum/index.php?topic=24460.0
Begin reading with the post by S. cerevisiae

 

[brewcat]

Based on calculators I've looked at I won't need to step. Og around 1.054, only a 3.5 gallon batch.

But as long as the starter will be fine in the fridge for a couple weeks I'll do that.

I'm gathering I'd let the starter do its thing at fermentation temp for a few days and then refrigerate?

Do I keep the jar cover loose in the fridge, or seal it up?

Realistically you could use just the smack pack.