Smacked the Pack...Need To Postpone Brewing
Posted: Fri Oct 06, 2006 11:20 am
by BrewBlender
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.
Posted: Fri Oct 06, 2006 11:26 am
by seanhagerty
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.
Sean
Posted: Fri Oct 06, 2006 1:30 pm
by BigBadBrad
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.
Brad
Posted: Sun Oct 08, 2006 10:19 pm
by Sherlock Holmboy
FWIW, what's the date on the pack?
Posted: Mon Oct 09, 2006 5:06 am
by bub
That pack will still be fine in a week or 2... just make a starter for best results.
BUB
Posted: Mon Oct 09, 2006 12:48 pm
by BrewBlender
DANISH LAGER YEAST
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 up...is 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.
BrewBlender