Smacked the Pack...Need To Postpone Brewing

Fri Oct 06, 2006 11:20 am

I smacked a Wyeast Danish Lager yeast last week and couldn't brew last week, not to mention the pack did not swell up until this week. I was planning on making a starter in the next few days and brewing on Sunday, but will not be able to do this now. My question is this:

-Now that the pack is smacked and has been sitting at room-temp for over a week, is this still good to use at a later date?

-How do I now preserve this for a later date; let's say I want to brew next weekend?

Thanks for any advice.
Portland, Oregon
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Fri Oct 06, 2006 11:26 am

make a starter now. If you use it with in the next couple days you should be ok (The starter that is), if not refridge it and step it up again.

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Sean's Brewery & House of Ill Repute
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Fri Oct 06, 2006 1:30 pm

Put it in a starter and let it ferment out, it should take a few days. Chill it before you brew next weekend then pitch in your lager wort.

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Sun Oct 08, 2006 10:19 pm

FWIW, what's the date on the pack?
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Sherlock Holmboy
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Mon Oct 09, 2006 5:06 am

That pack will still be fine in a week or 2... just make a starter for best results.
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Mon Oct 09, 2006 12:48 pm

DATE ON PACK: 7/21/06

I've always heard that the number of days you should allow the pack to swell is approximately 1 day per "month old" the date is on the pack. So that should have been 3 days. This pack took about 7 days before it was puffed that because it's a lager yeast? But now it's been sitting puffed on my kitchen counter for two weeks...I unfortunately did not have time to make a starter this past week again...

I'm thinking if I make a two-step starter this week, I'll be good for Sunday brewing.

Thanks to all who responded.
Portland, Oregon
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