Smack Pack sat for almost a week after being "smacked"

[demps]

Hi, I'm a new brewer, on my second batch. I bought all the ingredients on Thursday of last week, planned to brew on Sunday (Allagash White clone) so I smacked the "Smack Pack" and got it started, but then I misplaced it/forgot about it (stupidly) and did not end up brewing on Sunday.

So today is Wednesday and my yeast sat for 6 or 7 days, bulging in the packet. Now its in the fridge. Do you guys think its ok to use after sitting that long? Its Wyeast 3944, Belgian Wit yeast.

Also, my "beer guy" who I buy stuff from told me I didn't need to do a starter, despite the instructions on the bag. He said just pour it in at the right temp and I should be fine. Thinking of doing a starter anyway, but I don't have dry malt extract, just liquid extract.

Any insight is appreciated. Thanks.

 

[mhenry41h]

I would imagine that the yeast is fine. You just created a mini starter is all. I think you will find a few styles of thought regarding starters. In my honest opinion, you don't "need" one however you really should have one. Why? Your beer will ferment out quicker leaving less time for bad bugs to infect your beer among other things. I think you just make better beer by doing so.

 

[pompeiisneaks]

so first, leaving it that long under pressure may cause some adverse affects, but not sure. second, you can just direct pitch liquid yeasts on lower abv beers. Under say 1.050. Especially Wits which usually are. I do it all the time w/ great results. It will never hurt, on the other hand, to make a starter either. The lag time on that yeast is going to be pretty decent since its eaten all the food they put in the smack pack and now gone dormant, but it will do its job, may take a day or more to see it doing anything though until it wakes.

 

[demps]

Thanks. So, if its eaten all the food in the smack pack, would making a starter be smart because it will activate it again, so I'd have less lag time?

 

[Bizoune]

Thanks. So, if its eaten all the food in the smack pack, would making a starter be smart because it will activate it again, so I'd have less lag time?

Yep, that's about it. I'll usually make a starter 4-5 before brew day. Then chill for a day or so. On the morning of the brew day, I'll decant the spent wort then feed it some new wort. By the time I'm ready to pitch, the yeasties are going nuts and are ready to start chewing up the sugars in the fermenter.