I pitched White Labs Abbey ale yesterday into a couple of 1 galloners (OGs: 1.072 & 1.078). I'm used to a pretty thick sludge in those packets, but it was the opposite: thin and watery. That said, 24hrs lapsed and no start. So I went to the LHBS, grabbed a Wyeast Trappist pack and smacked it. Smacked it good. It's now halfway swelled (I'm guessing) and both my 1 galloners have since started. Would it hurt anything to add that Trappist yeast to my batches now (during primary)? Better to do it later? Or did I waste $8 and should I trash the smack pack?
Save it for your next batch, too much yeast can definitely create off flavors. Just because you smacked it doesn't mean you have to use it now...the yeast will still be viable whenever you use it next, especially if you're doing 1 gallon batches. If you're concerned, you can always make a starter to be safe/calm your fears.
From the Wyeast website: “8. I popped the inner nutrient pouch and the package swelled tight but I can’t use it right away. What do I do? If you have activated a package but can’t use it right away, simply allow the package to swell and then refrigerate the package. The yeast will survive for extended periods if refrigerated. Before using, take the package out of the refrigerator and allow it to come up to room temperature before using. It is best to use the yeast as soon as possible.” https://www.wyeastlab.com/frequently-asked-questions#r19 Cheers!
