Piperbrew
I decided today that before I do my first all grain that I would give my pot a run but using a wort made from a few kilo of DME I have. I thought it would also be a good idea to do a extract beer before an all grain just to see the difference.

I looked at a yeast calculator as the yeast is liquid and dated. The calculation told me I needed a 2 litre starter. 

My questions are. 

Does it matter if the smack pack is activated when the yeast is direct from the fridge or does it need to come to room temp first? I am guessing not as now the pack is warming the pack is swelling.

I can make the beer either Sat or Sunday, preferably Sunday but if I add the yeast to the starter DME solution this eve am I better doing the beer Saturday as I read somewhere that there is a best time after making the DME when the yeast is most active.....this make sense?

Thanks in advance

Edit. Would I be better leaving the yeast in the pack overnight this eve and adding it noon tomorrow (to the starter flask) as I will have stir plate made up by then.


 
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Fermented Culture
When adding yeast to wort it's best practice for both to be at similar temperatures. I don't think it'll matter that much for the smack pack since they are at the same temperature and there's no other things going on like rehydration of the yeast. Although, there are one or two strains that do go dormant under a certain temperature and have problems getting active again without rousing - fortunately this would be overcome with shaking of the pack. The yeast which comes to mind is one or two german alt strains which apparently have this characteristic.

Yeah the best time to add the starter is just around the time that growth phase ends and the stationary phase begins. There's nothing wrong with settling it in the fridge to decant the wort or pitching a day later though, I don't think the differences will be that major.

I don't think it'd make much difference when you add it, I'd have to do a google search to see if anyone has had an exploded smack pack but I doubt it'd be common.

edit: here's a brewlab video about it - https://www.homebrewinguk.com/post/useful-information-from-brew-labs-9480898?pid=1301922445 around 4:40 will give you an idea
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Piperbrew
Thanks for the reply and yes I thought about the smack pack popping ...I had already put it in a deep bowl just in case. I never thought about cooling the starter down in order to delay the growth.

[smile]


Oh and both yeast and starter liquid have been left in the same room at 18c to get to the same temp overnight.
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GHW
I have made and pitches starters anywhere between 24 hrs and three days apart with no real detriment. And don’t be tempted to skip the starter when using liquid yeast, it’s a bit of effort but really does pay dividends in terms of LG time (and calming your nerves) and I’m sure will have other outcome related benefits too.

My starters are always at whatever temp my kitchen is at (20-21c probably) and I usually pitch into wort at 18-20c. Again, no issues.
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Piperbrew
Just adding the yeast to the starter wort and it is at 18 c but the house will be around 19c - 20 c as just put heating on. Only drama I had was the stir plate I just made the magnets need to be bigger I think as wont turn the stir bar but that's easy fix.
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Fermented Culture
If nothing comes of the stir bar you currently have you can always use it when boiling so the bubbles will form on it and lessen foam overs (if it's heat proof).
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Piperbrew
I think the problem was that the magnets might have been to small so I have sent off for a longer bar type rare earth magnet. Good tip regarding the boil I might buy a spare stir bar and use it for that purpose.
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