Smack Pack Swollen -- Do I Use?

[GHBWNY]

I got a NB Drydock Breakwater Pale Ale kit for a b-day present end of August. My wife mentioned that the yeast (packaged separately) had not been refrigerated for a couple of very warm days. I immediately put everything in the fridge. Two months later (today) I pulled the kit out of the fridge to brew and the Smack Pack is swollen. Is it something I should try to use (no starter) or some S-05 I have on hand? Thanks.

 

[sillbeer]

Do a yeast starter and see. If not try a dry yeast that the kit recommends.

 

[IslandLizard]

I think you already know this:
Always make a starter when using liquid yeast!

Or make a "vitality starter" at least. But if the initial cell count is low (high heat for a few days) you may not create enough new cells.

If you don't have time for a starter, and you like US-05, use that instead.

 

[kh54s10]

You really should not use a Smack Pack without making a starter, even if it is brand new, unless it is for a very low gravity beer.

It is also a bit old so the viability of the yeast is low. So use the US-05 unless you make a starter with the Smack Pack.

Yeast that old would want at least a 2 liter starter made with a stirplate. Much larger if you don't have one.

 

[GHBWNY]

Glad the swelling initiated this inquiry or I wouldn't have known liquid yeast = starter. Does that go for ALL liquid yeasts regardless of packaging? Went with the S-05. Thanks for all the advice.

 

[sillbeer]

I've done a lot of brews with liquid yeasts. I've rarely done a yeast starter so I would say no. A yeast starter is not required every time you use a liquid yeast unless you are doing a high gravity brew.

 

[kh54s10]

The threshold for need a starter is up for debate. Many say that anything under an OG of 1.060 doesn't need a starter, others, myself included put that threshold around 1.040.

Most liquid yeast is packages with only 100 billion cells. There is a new lab that packages liquid yeast at 200 billion cells.

Use a yeast calculator to determine the cell counts you should be pitching.
http://www.mrmalty.com/calc/calc.html
http://www.yeastcalculator.com/ This is the one I use.

 

[GHBWNY]

Since I still have the swollen smack pack, can/should it be used to make a starter? Maybe try it and see? Forget it?

 

[IslandLizard]

Since I still have the swollen smack pack, can/should it be used to make a starter? Maybe try it and see? Forget it?

Make a starter, after 24 hours, or longer depending on how viable the yeast is, cold crash for 1-3 days, until mostly clear, and decant most of the starter beer. Grow more if needed, or save the slurry in a Mason jar. Or pitch into a new batch. I always overbuild starters and save at least 25% out for the next batch. That way I always have fresh yeast on hand. I also reuse yeast, if it isn't too trubby or tired.