Smacked a Pack

[upperNY01brewer]

Smacked a Pack about 3 hours ago, how much swelling should there be ? This is the firsrt time Ive used liquid yeast so Im not sure what to be looking for. Its getting late so Im not sure if Im going to start on the brew or not. If I should not brew tonight will the pack be ok out of refrid over night ? Or being that they are viable cells they will be fine left out..

 

[Yooper]

If the yeast is fresh, you should be ok using it even without it being swollen, according to Wyeast's FAQs. http://www.wyeastlab.com/faqs.cfm?website=1#r18

In my opinion, you should ALWAYS use a starter with liquid yeast, not just to increase the cell count but to ensure viable yeast. Since you didn't make a starter first, if the yeast is fresh I'd just brew and pitch the yeast and keep my fingers crossed. If the yeast is older, then I would not brew until I had fresh and viable yeast.

 

[prosper]

depends how old the yeast is, and how its been stored. A brand new fresh pack that's been refrigerated since the moment it was produced should swell up in a couple hours. A pack that's a few weeks old, and had to endure several days of summer heat as it travels from the Internet brewing supplies company might never swell - and really, really, really ought to be made into a starter.

 

[tvtoms]

I did one last Saturday, and as I recall after 3 or 4 hours it was puffed up very much. The whole pleat in the bottom was filled out as round as it could get.

That was the first time I used one, and I must say it was TOUGH for me to locate and pop that inner bag. I had to trap it in a corner by bending the pack over once I got it cornered good enough, then punched it. I was SURE I was going to break open the whole thing, but it was fine.

Are you sure you broke the inner pack? And then squeezed it so the nutrient definitely came out?

 

[LaurieGator]

I would hope it is not as flat as it was when you smacked it. I have seen it swell up in as little as 4 hours or even in 8 hours.

I agree with the other posters, you do want to make a starter for the liquid yeasts. It isn't difficult, just do a search for yeast starters.

In a nutshell - I usually boil 1 qt water, add 4oz Dry Malt Extract, boil for 10 minutes. Then I cover, put into ice bath until it cools to about 70F. I put the mixture into a flask that I have sanitized, add my yeasties and put it on a stir plate overnight with a loose fitting foil cap. By the time I am done brewing the next day and need to add them, it has been 24 hours and they are ready to rock! Makes for a faster starting fermentation too!

 

[WildGingerBrewing]

Also, once you smack it you should leave it at room temp, not put it back in the fridge. That may be why your not seeing any swelling yet.

 

[upperNY01brewer]

well its been about 4 hours and there has been some slight swelling of the pack. The mfg date on the pack is June 6 2010 so I dont know if thats considered old. But I guess my concern is is it OK to leave out over night. Guess I will head back to the local homebrew shop and get some ingredients for a starter.

 

[WildGingerBrewing]

Leave it on the counter in the house at room temp and it will be fine.

 

[Baldy_Beer_Brewery]

I've used the smack packs for years and never use a starter. It is not an absolute necessity.

 

[SwampassJ]

Just made my 2nd starter. My first smack pack I drove and picked it up with my grains and the pack was fully swollen in about 3 hours. This pack from online supplier (in starter right now) hardly swelled after almost 6 hours but the starter is looking pretty good.

 

[Got Trub?]

I've used the smack packs for years and never use a starter. It is not an absolute necessity.

For lower gravity ales it certainly isn't necessary. But, you are tying both hands behind your back if you want to brew a big beer and not be posting on the "my SG has stopped at 1.030, it's supposed to be 1.015" threads or "my lagers never taste as clean as commercial examples" threads.

GT

 

[Got Trub?]

I did one last Saturday, and as I recall after 3 or 4 hours it was puffed up very much. The whole pleat in the bottom was filled out as round as it could get.

That was the first time I used one, and I must say it was TOUGH for me to locate and pop that inner bag. I had to trap it in a corner by bending the pack over once I got it cornered good enough, then punched it. I was SURE I was going to break open the whole thing, but it was fine.

Are you sure you broke the inner pack? And then squeezed it so the nutrient definitely came out?

I struggled with these also when they first came out. Try laying it flat on your counter. Feel around for the inner pouch and get it in about the middle. Then "smack it" firmly right over the inner pouch with the palm of your hand slightly cupped. After you pop a few you will get a feel for how hard and the best shape of your hand to use.

GT

 

[upperNY01brewer]

left it out over night and it was good and fat in the morning. Just pitched it in my newest brew, a Belgian IPA of my creation...Will see how it turns out..

 

[mosquitocontrol]

I read somewhere to add 12 hours for every month after the manufacture date. For the life of me can't find that resource again. But I remember having a pack 3 months past and it took a good 24 hours to swell.

 

[upperNY01brewer]

I will keep that in mind the next one I use

 

[D-Ring]

That is what I have started doing. Before I go to bed, I smack it and leave it on the counter overnight. In the morning the package is swelled as big as it can get. I usually pitch around 2 in the afternoon. I have had minimal lag times doing it like that.

 

[upperNY01brewer]

I pitched it at 830 pm and when I got up at 6 they next morning it was well on its way to doing its job. Have a nice healthy looking fermentation going on