
question about wyeast smack packs
#1
Posted 18 March 2013 - 05:36 AM
#2
Posted 18 March 2013 - 06:16 AM
#3
Posted 18 March 2013 - 07:43 AM
Pretty sure you're right about that. Just FYI, I almost never bother to smack them. I just dump them straight into the starter.pretty sure it's still 100B. There may be more, but probably not enough to matter.
#4
Posted 18 March 2013 - 07:48 AM
any reason? I guess if it was really fresh I could see skipping it. if the pack is a month or so old I might want to smake it up to get an idea of how viable it is.Pretty sure you're right about that. Just FYI, I almost never bother to smack them. I just dump them straight into the starter.
#5
Posted 18 March 2013 - 07:55 AM
The starter will tell me how viable it is.any reason? I guess if it was really fresh I could see skipping it. if the pack is a month or so old I might want to smake it up to get an idea of how viable it is.
#6
Posted 18 March 2013 - 08:11 AM
I hate wasting DMEThe starter will tell me how viable it is.

#7
Posted 18 March 2013 - 08:34 AM
It certainly is a precious resource, up there with fresh water and old-growth fir.I hate wasting DME

#8
Posted 18 March 2013 - 08:51 AM
Only once for me. I don't smack them anymore. When I bring them home the GF LOVES to smack them, it's therapeutic.It certainly is a precious resource, up there with fresh water and old-growth fir.
Seriously tho, I hate wasting time and waiting for a smack pack to puff up adds another day or two. In practice, I've never had my yeast not be viable so it's pretty much a non-issue anyway.
#9
Posted 18 March 2013 - 09:08 AM
It sure beats other alternativesOnly once for me. I don't smack them anymore. When I bring them home the GF LOVES to smack them, it's therapeutic.
#10
Posted 18 March 2013 - 10:08 AM
Smacking a pack is not a sub for a starter. Wyeast has told me that there's so little cell growth after smacking it that you can virtually discount it.I hate wasting DME
#11
Posted 18 March 2013 - 10:31 AM
So basically its a gimmicky thing.Smacking a pack is not a sub for a starter. Wyeast has told me that there's so little cell growth after smacking it that you can virtually discount it.
#12
Posted 18 March 2013 - 10:32 AM
I think Studs was saying that if the pack doesn't swell because the yeast isn't viable, then he wouldn't have to waste making a starter. I can't imagine that being a common enough problem that it's a a real issue.Smacking a pack is not a sub for a starter. Wyeast has told me that there's so little cell growth after smacking it that you can virtually discount it.
#13
Posted 18 March 2013 - 10:37 AM
Not really. It's a way to check the viability of the yeast if you want to. I'd consider it a gimmick if they said smacking would lead to significant cell growth and it didn't.So basically its a gimmicky thing.
#14
Posted 18 March 2013 - 10:38 AM
Oh, I guess I missed that.....lack of sleep!I think Studs was saying that if the pack doesn't swell because the yeast isn't viable, then he wouldn't have to waste making a starter. I can't imagine that being a common enough problem that it's a a real issue.
#15
Posted 18 March 2013 - 10:40 AM
I always make starters. maybe too big b/c the only thing I hate wasting more than DME is 5/10 gallons of wort!Oh, I guess I missed that.....lack of sleep!
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