wyeast order of operations

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anderj

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Well, got a bit ahead of myself. Pulled the Wyeast out of the fridge and just as I was leaving for work smacked it, thinking that I would be brewing in about 6 hours. Just as I smacked it I realized that I forgot to let it come to room temp first. crap
should still swell up though, right?
-ander
 
When you smack it, you break the little pack inside, thus mixing the yeast and the wort. Once it gets up above 60f (assuming it's a top-fermenter) the yeast cells will bust into action and you'll see swelling.
 
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