Wyeast Smackpack Would Not Pop

[rottendog]

My Wyeast smackpack wouldn't pop yesterday. I'd never had the issue before and looked online and couldn't find much to help. I ended up sanitizing my scissors and a mason jar, cutting open the pouch and the inner pouch, and pouring them both in the jar. I'm probably just getting antsy but I'm at 17 hrs and haven't seen any activity yet. I know it's still got time, but any reason to think the yeast will be a problem?

 

[Darwin18]

All the smack pack does is "proof" the yeast. Are you trying to make a yeast starter?

 

[ja09]

I've had that same thing happen a few times where the inner pouch must not have released even though I smacked the hell out of it. The next day I smacked the sh** out of it and it expanded. Now I bring the packet to room temp before I smack and haven't had a problem since.

 

[Pratzie]

I'd make a starter either way. What strain is it? I had a belgian abbey that never puffed up. I made a starter and pitched and was starting to lose it when nothing happened for the first 40some ours. It finally starter to bubble around 46 hours and i ended up needing a blow off tube. Check their website, some of them actually state that they will take awhile to get moving.

 

[rottendog]

I was just getting it ready to pitch. I let it sit in the mason jar for about five hrs so I'm assuming that should have had the same effect as if it were in the pouch for the same time. I guess I'll just wait it out and repitch if I don't see any movement after another day or so.

 

[ja09]

I'd make a starter either way. What strain is it? I had a belgian abbey that never puffed up. I made a starter and pitched and was starting to lose it when nothing happened for the first 40some ours. It finally starter to bubble around 46 hours and i ended up needing a blow off tube. Check their website, some of them actually state that they will take awhile to get moving.

How big is your beer? You don't really need to make a starter with wyeast if it's below 1.060. If the packet expands the yeast is viable.

If you're a newbie and aren't ready to make starters yet, you'll need to pitch more than 1 packet for larger beers.

 

[Jlaw3000]

Sometimes you gotta do a full on karate chop... repeatedly, on a solid surface, alternating hands... Ninja style.

 

[rottendog]

Thanks for the heads up Pratzie. It actually is the Belgian abbey. I didn't plan to make a starter because I'm pitching a CA Ale yeast after the Belgian gets going (making a Belgian IPA). I was planning to pitch the CA ale 24 hrs after but maybe I'll give it a little more time. Maybe I should have made a starter anyhow. Regardless, thanks for the info.

 

[Pratzie]

Thanks for the heads up Pratzie. It actually is the Belgian abbey. I didn't plan to make a starter because I'm pitching a CA Ale yeast after the Belgian gets going (making a Belgian IPA). I was planning to pitch the CA ale 24 hrs after but maybe I'll give it a little more time. Maybe I should have made a starter anyhow. Regardless, thanks for the info.

The more i've read about Wyeast packs (or all liquid samples) and yeast in general and how do they job, I like to make starters just to be safe. Ironically enough after I bought my stir plate and starter flask, the first one i made was with the Belgian Abbey strain. It was only my third batch of beer and i was really worried i screwed it up due to the lack of activity right out the gate.

There's alot of people who agree and prob an equal amount who disagree on spending time making starters depending on the OG of your batch, but i'd rather guarantee a high and healthy cell count then underpitch it alot with an older batch, ya know? Anyway, glad I could help, hope it turns out great!

P.S. Remember what i said about needing the blow off. I used a 6 gallon better bottle and still needed it, its a very vigorous strain once it gets moving. You might not need one but just keep it in the back of your head so you don't find the airlock on the floor with krausen dripping down the side of your carboy