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19

The recommended cell count for ales is 0.75 to 1 million cells per milliliter per degree plato (ca. 4 gravity points.) For 5 gallons (~18.9L) of typical strength beer of 1.048, that's about 12 plato, so you'll need 1 million x 18900 x 12 = 226.8 billion cells. According to wyeast, the smackpack contains at least 100 billion cells, which is half of what ...


8

Relax & have a homebrew. The pouch in the smack pack contains a little food and nutrients which gets the yeast going. You pitched the yeast (and pouch contents) into a sea of food and nutrients. Your fermentation will lag just a little but should take off.


5

Yes, keep it in the fridge if you don't plan to use it in the next 24 hours. There are two reasons: The lower temperature will reduce yeast activity, reducing the buildup of more CO2. The lower temperature will reduce the pressure of the gas already in the pack. As well as these reasons, Wyeast recommend you store the pack (swollen or not) in the fridge ...


4

I'd say you were too impatient. There's no reason to assume that the pack will inflate that fast. The ROT is to give it one day for every week past manufacture. So even if the pack was only a couple weeks old, that would have been at least to days for it to inflate. And 8 hours in a starter is too soon to determine there's no activity. The packs might ...


3

A missing piece of information is how much you're pitching into. If beersmith is saying you need 160 billion, then you're probably pitiching into about 20 litres (5.7 gallons). Yes you could make a starter tonight and you'd be perfect for pitching on Sunday. Typically a starter needs 24-36 hours for the yeast to reproduce. According to Jamil's yeast ...


3

The answer is not quite a "yes" or a "no". The smack pack contains a yeast nutrient that actually transforms the pack in a starter. You should let the pack swell before you use it, because that's the sign that the yeast has metabolised the nutrients, and, air being absent, has used the energy to grow in cell number. This takes about 24 hours. A Wyeast ...


3

Making a starter is generally a good idea It doesn't really matter when you add the contents It's the same process going on in the pack as in the starter. The smack pack contains some sugars and a little yeast nutrient, making it essentially a starter on it's own. It will get you to about the half number of cells needed for a 5 gallon batch.


3

Smacking the pack only gives you a way to assess the viability of the yeast. It does not "activate" the yeast nor increase the cell count.


2

How did you come up with 2% ABV? If you followed the recipe you posted exactly and you're currently at 1.015, then you're definitely done. That recipe says you should reach 1.019. With a starting gravity of 1.061 and and final gravity of 1.019, you'd be at 5.6% ABV. Assuming you started out at 1.060 and you hit 1.015, you're ABV is 5.81%. Not only are ...


2

On the Wyeast site they recommend that swollen packs can still safely be sold to customers. They make no mention that refrigeration is necessary. What are the causes of swollen packages? Can you sell them? Swollen packages are almost always the cause of a small amount of sugar or CO2 being left in solution at the time of packaging. Upon ...


1

A pack that does not inflate could be ok. Some strains are slower to start. But, if you made a starter and there's still no activity, the yeast may be inactive. I wouldn't risk it in my batch. I'd get another pack or 2. Maybe throw in a dry yeast.


1

Mine arrived swollen as well. I put it in the fridge for a day and the swelling went down considerably. I was then able to pop the nutrient pack without bursting the whole package open. Fermentation began within 5 hours of pitching.


1

My anser may be a bit late, but the best way to handle a stuck ferment is to up the temp and rouse the yeast. First step would be to get the fermentor someplace warmer and try and get the beer to 72Fish. Next step would be bear hug the fermentor and gently swirl it until some of the yeast starts to get lifted off the bottom. But you have to get it warmed ...



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