Yeast starter help

[Beer-lord]

I've used liquid yeast and made starters before but only White Labs....never used Wyeast. So, some stupid questions. Do I have to wait until the pack is swollen to add it to the starter or can I just smack it to activate it then immediately (30 minutes or so) add it to the flask?

And, if using a stirplate, is 24-32 hours enough time to get this going?
Thanks. I've brewed a long time but am still enjoying trying things I've never done before.

 

[WhiteEagle1]

Just my opinion... I make sure its at room temp, smack the pack, shake it up good and dump it in my starter right away. Usually let it go 18-24 hours and had great results.....

 

[Beer-lord]

Thanks, that was basically my plans, very much like the other liquid yeasts I've used.

 

[Misplaced_Canuck]

Personally, I prefer to let it swell up for a day or two (until, well, it's swollen!) so that I know that the yeast is viable.

MC

 

[CastleHollow]

Just my opinion... I make sure its at room temp, smack the pack, shake it up good and dump it in my starter right away. Usually let it go 18-24 hours and had great results.....

Yep, had to do this exact same thing out of necessity recently with a 1275 Thames Valley pack. Kept it on the stirplate for about 24 hours, pitched into 1.060 wort, got this after 6 hours:

 

[mttaylor1066]

I've used only Wyeast strains for about ten years now. The swelling just tells me that the yeast is viable. If you're assured that your yeast is good, pitching it right after smacking it shouldn't make any difference.

Oddly enough, my batch that's fermenting now is the first White Labs yeast I've ever used.