Smack pack how long

Edcculus Well-Known Member. Its already been said, but here is is straight from the horses mouth in the Wyeast FAQ 7. What do I do? The yeast will survive for extended periods if refrigerated. Before using, take the package out of the refrigerator and allow it to come up to room temperature before using.

It is best to use the yeast as soon as possible. You must log in or register to reply here. Similar threads U. Replies 5 Views Jul 3, IffyG. Replies 5 Views 3K. Jun 5, Evan! Accidentally smacked my smack pack. Champurrado Jul 1, Replies 6 Views 1K. How long do smack packs stay good? McCall St. Brewer May 31, Replies 5 Views 2K. Jun 1, boo boo. Weizenheimer Feb 25, Replies 4 Views 1K. Feb 25, Edcculus. Latest posts. Matthew Moisen Matthew Moisen 3, 6 6 gold badges 37 37 silver badges 80 80 bronze badges.

An important detail when discussing yeast, especially liquid yeast is the manufacturing date or BBE. Can you provide these dates for the various packs? Mdma Yes I'll dig through my trash after work : — Matthew Moisen. I smacked, let it sit, put some in a starter and few drops on an agar plate - nothing ever grew.

Add a comment. Active Oldest Votes. Improve this answer. Denny Conn Denny Conn Yes, always check the manufacturing date to set your expectations of how quickly it will start. DennyConn 36 hours in and I am seeing activity. I'm not surprised. Howie Ross Howie Ross 21 2 2 bronze badges. Also WLP can be a slow starter - I have had lag times in excess of 48 hours with that strain.

I have serious doubts that putting the yeast in the fridge had anything to do with the problem. I keep Wyeast in the fridge for weeks or longer before smacking it and it's never seems to have any effect on how long it takes the pack to inflate. AAMOF, storing it in the fridge is the recommended method. Denny, so you think that if you smacked two packs - one cold, and one at room temp, they would both be at the same level of inflation in 8 hours time?

Common knowledge says the warm one will start sooner, since it doesn't need to warm up first. Yes, but incubation is after you smack it. In that case, both would be at room temp. Sign up or log in Sign up using Google. Sign up using Facebook.

Sign up using Email and Password. I have had some older packs, 1 was over a year past its package date that took several days to swell before I pitched into a starter. Amusingly, 1 was a major competition class winner. Ross CraftBrewer.

Doog said:. I'd say around 4 hours. You could probably leave it longer, but if you time the smack right there should be no reason too. I've also smacked a pack and waited a few days for swelling before using.

It's in an enclosed environment so patience is a virtue if the pack isn't amazingly fresh. I smack them the night before brew day and have found that they are always right to go first thing in the morning or at least show some signs of viability.

As Ross said, only the freshest packs will be fully swollen within 4 hours, so make sure you give them plenty of time. I've never had one swell in 4hrs age from months. I smack, leave 24hrs approx then pitch into a starter regardless. Mine almost always will completely swell within 4 5 hrs. Maybe I've been really lucky with fresh yeast, though I doubt it. I normally smack the yeast pack at the start of the mash, and try and keep it in a warm place to help it on its way.

I don't think you want to leave the pack to long, if you do the yeast may have eaten all the nutrients from the smack pack and decided to go back to sleep.