Is my Wyeast smack-pack ruined?

First, the fact that they have been smacked already is not an issue. Second, the 5 days at room temp were not ideal, but not the end of the world. You'll have less cells than if they had been in the fridge. Are you making a starter? Or were you pitching two packs into the same batch to avoid making a starter?

 

yeah and what if you just made a starter out of it now anyway? please do tell if you have immediate knowledge on this matter

 

You're probably good with the 2 packs, if they're not very old.

 

Just throw 'em in. This is saison yeast that likes it warm. The week at room temp was the best thing that could have happened to them.

 

High temps without food isn't so good. But I agree it should be fine.

 

I'd make a starter unless you are brewing tonight...it will proof your yeast if nothing else.

 

I think it had enough food in the smack pack for 4-5 days. In any case, yes, it should be good.

 

It SHOULD be...but why take a chance if you are not brewing immediately?

 

There is really no question about whether the yeast is viable and ready to ferment; unless the OP accidentally threw it in the microwave or something it is good and ready to go. The debate, if any, is how good it is, whether a starter is necessary, etc. Yes, a starter would be best practice, but he was trying to avoid that. Personally, I would make a starter and postpone brewing for a few days, but good beer can certainly be made without doing that. For a beer like saison, where you want a certain amount of funkiness, underpitching can enhance the character in some cases. And if it doesn't, do something different next time. That's what homebrewing is all about .

 

I wouldn't even worry about it. Pitch the two packs and be done. If they puffed up, it's viable. Cell count will be lower, but at 2 packs, with that mid range OG, I wouldn't think there would be an issue. Couple that with the warmer temps needed for the saison, I think it's fine.

 

Well here is my take.

The WYeast packs contain a starter mix of nutrients intended more for cell health then to propagate. So this scenario is better then having the yeast sitting in the typical starter.

I'd still make a starter. I don't think that it's a case of cells dying, it's that they have used up reserves at the warmer temp.

As I've said before there are two purposes of a starter. To grow cell count and to get the yeast healthy and active. And you can do the last procedure without doing the first. Not that it matters, but I'm still confident that the term starter is the same term used for making yogurt, cheese, etc. So I'd boil up about a pint or so of wort. But then (if you're confident in your cell count) cool it but don't do anything to aerate the starter. In the absence of oxygen there won't be growth.

 

Given that this is the finicky Dupont yeast, I'd make a starter to build up the cell count; I wouldn't give it an excuse to stall out. That said, patience is a special virtue when using yeast no matter what.

 

"If they puffed up, it's viable."

I'm sure it puffed up 6 days ago and was viable then...but I don't think the packs DEFLATE to let you know they are not viable.

 

I'm sure it is still good to go, but not 100%. My LHBS keeps extremely fresh yeasts on hand. I don't think I've bought a wyeast that is more than 3 weeks old, and most are within a week or two of production when I end up pitching them. Admittedly, most of what I use is regular ol' 1056, and it's popular enough it stays fresh.

With that said, he doesn't like to sell it past 2 or 3 months as "fresh" yeast. He will pop the packs after that point, for them to expand, and then sell them for half price to people who want to pinch pennies, advising them it's still within it's life cycle of 6 months from the date, but to perhaps use 2 packs or a starter in some/most cases.

Yeast are pretty resilient, I'm sure it'll work out fine.

 

I wish my LHBS did that...I'm sure the OP will be fine...but if I had the time, that is certainly a situation where I would go out of my way to make a starter.

 

So he pops the pack and just lets it sit? That makes no sense. I like his diligence , but I'll keep yeast months before I use it. Not that it's how I plan it, just is what happens.

 

I don't question it. He will pop it, and then pull them out to move them at a cheaper price. What motives he has, I don't know.. I guess to justify making them cheaper, or to push people to buy the newer stuff since it's not been smacked. He's a guy that really loves his job, and has been around for years, and has a wealth of knowledge. It works for him.. I was just using that as an example that even being smacked, the yeast are still viable, and still good to go, even thought they might not be 100% after a while. You could pitch the yeast without busting the smack pack and still make great beer anyways.