Is a 2 week old inflated smack pack still ok?

I accidentally inflated one about 2 weeks ago. I read somewhere else here that you should have put in in the fridge. Otherwise should be OK.

 

It will be just as okay as an uninflated pack that has been left at room temp for two weeks. In the unlikely event that you wouldn't have needed to make a starter before, it's more likely that you do now. Yeast cells were dying off at a faster rate than they would have in the fridge. I would probably use a Mr. Malty calculation, and err on the bigger side if anything.

 

Due to excessive pressure, you may lose a bunch of it when you finally do open it . I would hold it over the starter vessel(yes, you need a starter with this) and use a sanitized pin to poke a small hole so that when it does spew it goes into your starter, not all over the walls.

 

Well at least you fed them before you killed them. Just kidding.

If you feel adventurous before you brew, sanitize a mason jar, make a pint of 1.035 wort, cool it to room temp, pitch the yeast into it, cover with tin foil. The Wyeast and WL packages are really super yeast. If the packet was fresh and if you beef them cells up again, your viability should be fine.

I'd say as long as you not making a huge beer you'll be okay. This will be a good time to aerate the best that you can.

I wouldn't postpone brewing or anything.