What should activator pack look like?

[Rick_R]

When my yeast package came in about a week ago it was "puffy." I've never used the activator packs before, so didn't think anything about it, just put it in fridge. But today when trying to activate, I couldn't feel any pouch inside (because it's puffy, so it is full of air). I could feel something moving around but there's no way to "smack" anything without getting some of the air out of the package. Question is, was it already activated? And, if so, still usable?

Thanks.

Rick

 

[Kai]

I've had one or two that were "puffy" before I activated them, and the beer's always turned out fine. I expect it's just that the centre packet leaked a little and a small part of the starter inside fermented. Do your best to still smack it - otherwise, sanitise some scissors and the packet, let some air out, smack it, then pitch it all immediately into your own starter (the inner packet must be broken somehow.)

If it's worrisome, also don't hesitate to email the company. They're famously awesome at answering customer concerns.

 

[Evan!]

If it's puffy then at least the yeast are viable . I'd not worry about it...the little packet inside is just a little bit of wort and yeast nutrient, so you shouldn't worry about getting it into the starter. You ARE doing a starter, right?

 

[Kai]

You're right, Evan!:

Activator™ packages include a sterile liquid nutrient pouch that, when “smacked”, releases its contents into the yeast slurry and “activates” the package. . . . Although beneficial, cultures do not need to be activated prior to inoculation.

I wasn't sure whether the yeast was loose and the nutrient in the packet or vice versa.

Nonetheless, these biologist types know their stuff and have probably put some good stuff in the nutrient packet. But your own starter is good too; it has what yeast crave.

 

[Rick_R]

You ARE doing a starter, right?

Nope. I know it'd be better and I prefer making a starter but with my schedule of late it didn't happen. It'll either be beer or be tossed, but today's brew day. For this batch, I'm aiming less for high-quality homebrew and more for don't-run-out-of homebrew. I have back-up dry yeast packets just in case.

Thanks for the replies, guys.

 

[malkore]

Rick,

I STRONGLY urge you to make a starter. pre-swelled smack packs may be viable, but may have also lost a lot of the yeast colony.

otherwise I'd pitch dry yeast and save this smack pack for the next batch when you can schedule a starter.

 

[Rick_R]

I STRONGLY urge you to make a starter. pre-swelled smack packs may be viable, but may have also lost a lot of the yeast colony.

Well, didn't see this until after I pitched it. If I don't see action by morning I'll pitch a dry yeast packet.

save this smack pack for the next batch

Based on this one, I won't be ordering another smack pack.

Rick

 

[Rick_R]

Woke up to the brew fermenting away, krausen pushed through the airlock. I didn't use a blow-off tube because I didn't use a starter. It isn't bad, just a little spilled out the top. But good to know the yeast is functional.

Rick

 

[Evan!]

Don't give up on smack packs. I've used tons of them and they've all been good. But just to reiterate what Malkore was saying, MAKE A STARTER NEXT TIME! My rule of thumb is, if I dont have a starter or I haven't seen any activity on my starter by the time brewday arrives, I'll either postpone brewing or use dry yeast. I actually did this a few weeks back with my Munich Helles. I was planning on brewing that and a wheat beer, and made 2 starters the day before I was set to brew. Well, come brewday, the wheat starter was going like gangbusters but the helles starter had yet to do anything. So I just brewed the wheat batch. The next day, the helles starter was going, so I brewed it then. I'd rather not brew than underpitch...I used to not worry about it, but the increased quality of my batches was very apparent once I started making starters for my liquid yeast batches. Now I'm a complete convert...and I preach the gospel that the 3 most important things in making good beer are proper sanitation, controlling fermention temps closely, and pitching adequate cell counts. Recipe comes in a distant 4th.

 

[Rick_R]

Thanks for the advice, Evan. I think I prefer the White Labs tubes over the smack packs, but either way I know a starter's best. I probably need to spend some time at the Mr Malty site to get a better feel for the optimal amount of yeast to pitch.

Rick