Wyeast

[DogboyBrew]

I slapped my pack last Thursday with hopes to brew this past weekend, ran out of time. My pack inflated, but I ran out of time and couldn't brew...is the yeast still salvagable?

 

[j1n]

Make a starter and make more yeast from whats left. if it sat at room temp for that long then the viability is prob on the low side.

 

[HerbieHowells]

That's the bad news. The good news is that if it has been in the fridge this whole time, you are more than likely fine.

Either way, good advice to make a starter. Depending on the amount of wort you are making and the gravity of the wort, even a factory fresh smack pack might not have enough cells to give you a proper pitch.

 

[Yooper]

Of course it's fine. Smacking the pack only releases a bit of nutrients. Put it back in the fridge and use it when you need it.

Normally, you should make a starter for any beer above 1.050 anyway, so that's a non issue.

 

[rmyurick]

I used a packet of 1028 that had swelled during shipping last year. Put it in the fridge on Friday when receieved & pitched it the next day. It started up very quickly. I would guess up to a week in the refrigerator is probably OK.

 

[DogboyBrew]

I smacked and allowed to incubate for a day or two before brew day, and ended up out of town and out of time..I think I'm gonna have to count this pack as a loss, and just grab some us05 and get to it this weekend. Thanks for all of the replies

 

[DevilNuts]

I just posted about this in the beginners forum. Luckily, mine have only been out three or four hours.