I had planned on brewing earlier this week, but I got snowed out. I smacked the smack pack and plan on doing a 60 shilling ale, (1.038-1.040). I wasn't going to make a starter, and have no extra wort to do so. The pack bulged and I'm wondering if the pressure will hurt the yeast if it sits there for another week. Overall it will sit in the pressurized pack for 10 days or so before I can pitch.
Maybe just put it in the fridge to make the yeast go back dormant. 36 hours before you want to pitch, take it out of the fridge and let it warm back up. I don't think the pressure will matter, it is the amount of yeast food in the pack and the fact that they are eating it all.
No problem at all. The whole pack swelling is just an insurance policy thing to confirm your yeast isn't dead. Let it sit swelled for 4 months, then I would make a starter and see if its still kicking.....
Rdeatin for the win! What Wyeast states on their FAQ: “7. 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.” Cheers!
Yeah I did the same a couple weeks ago, read the FAQ posted above, and put it in my fridge. Used it a week later (3068 strand) and now I have a big healthy krausen .
Thanks, I'm poking fun at one of friends from the Netherlands. It's supposed to mean "no" to those who say "no to sours". And C22H30N6O4S refers to Viagra. Yeah I tend to post while I'm drinking sometimes.
Totally missed the boner joke. Your humor is wasted on fools like me. I tend to post from work and in a rush. It sounds like I'm drinking, and I wish I was.
