[RC]

Received today 3068, MFG 20 JUNE 2020.
Ordered with two ice packs, opened checked temp of yeast, 58 degrees.

Was hoping for a newer date, any issues ?

Brewing tomorrow morning.

Thanks

I wouldn't worry about the shipping temp but I wouldn't be comfortable using that yeast as-is. Even for a style that can benefit (and does, IMO) from underpitching and stressing the yeast a tad, direct-pitching one smackpack of ~5-month old Wyeast is not a good idea, even if it's a low-gravity wort. I suggest making an SNS starter.

[Fire Rooster]

What if I smack it now and see if it swells then put in fridge ?, brewing early tomorrow morning.
If not swelled I can bail on this batch and do another one planned.

Thanks

[denny]

What if I smack it now and see if it swells then put in fridge ?
Brewing early tomorrow morning.

Thanks

All that tells you is that it's alive.  It doesnt increase cell count enough to be meaningful. When I said they were OK I assumed you were gonna make a starter. If not, those 2 packs into 5 gal. will be more than sufficient.

[Fire Rooster]

Its for a 4.25 gallon batch.
I only have one 3068, this is not looking good.
Never made a starter, how I do that ?

Thanks

[RC]

What if I smack it now and see if it swells then put in fridge ?
Brewing early tomorrow morning.

Thanks

All that tells you is that it's alive.  It doesnt increase cell count enough to be meaningful. When I said they were OK I assumed you were gonna make a starter. If not, those 2 packs into 5 gal. will be more than sufficient.

I think the "2 packs" in question are ice packs, not smackpacks...?

But yeah the purpose of the smackpack is more "proof of life" for the yeast rather than acting as an actual starter. So even with maximum inflation of the smackpack, it would still be a major underpitch. What I suggest is smacking it now. Tomorrow, set aside ~one liter of wort from the batch and make a starter with it. Honestly any type of starter will work fine, so if you can't swing the SNS type, just do something, anything on the starter front to boost the cell count a bit.

[denny]

What if I smack it now and see if it swells then put in fridge ?
Brewing early tomorrow morning.

Thanks

All that tells you is that it's alive.  It doesnt increase cell count enough to be meaningful. When I said they were OK I assumed you were gonna make a starter. If not, those 2 packs into 5 gal. will be more than sufficient.

I think the "2 packs" in question are ice packs, not smackpacks...?

But yeah the purpose of the smackpack is more "proof of life" for the yeast rather than acting as an actual starter. So even with maximum inflation of the smackpack, it would still be a major underpitch. What I suggest is smacking it now. Tomorrow, set aside ~one liter of wort from the batch and make a starter with it. Honestly any type of starter will work fine, so if you can't swing the SNS type, just do something, anything on the starter front to boost the cell count a bit.

You are correct.  I misread it. 

[Fire Rooster]

Twenty One Pilots, Stressed Out !
Got all brewing gear ready to roll.

Putting 3068 in fridge.
Switching grain and yeast to another batch to brew tomorrow morning.
I can't have a hole in my pipeline.

[ynotbrusum]

Good pivot, but don't be afraid of making a starter at some point.  It simply involves boiling some malt extract in 1 liter of water or using some of the mash runnings (either way) chilled to below around 90F and pitching in the yeast to give it a head start.  The shaken not stirred starter method is preferred by many here (me included), because it really seems to take off well and start the main batch robustly.  It essentially involves using a 1 gallon vessel for the 1 liter starter solution and shaking it into a froth before pitching the yeast.  Then wait for a good sign of Krausen (high Krausen typically) and pitch into the completed, chilled wort main batch (post boil, of course).

[Fire Rooster]

Good pivot, but don't be afraid of making a starter at some point.  It simply involves boiling some malt extract in 1 liter of water or using some of the mash runnings (either way) chilled to below around 90F and pitching in the yeast to give it a head start.  The shaken not stirred starter method is preferred by many here (me included), because it really seems to take off well and start the main batch robustly.  It essentially involves using a 1 gallon vessel for the 1 liter starter solution and shaking it into a froth before pitching the yeast.  Then wait for a good sign of Krausen (high Krausen typically) and pitch into the completed, chilled wort main batch (post boil, of course).

Thanks

[goose]

After research and your inputs, will use Wyeast 3068 in the low 60's.
found this https://www.homebrewersassociation.org/forum/index.php?topic=12838.0

Thank You

3068 is a good choice.  Just be sure to have a blowoff tube on your fermenter.  This stuff ferments very aggressively.

[Fire Rooster]

Thanks for the responses, prevented a possible nightmare for my first liquid yeast.
Next batch will be in 3 weeks, I have time to adjust.

Ordered Munich Classic as a backup, or possibly the one to use.
I was on the email list from https://www.atlanticbrewsupply.com/ to notify
me when Wyeast 3068 is back in stock, just got the email.  May call them
to ask date on yeast, my guess it is fresh.

If 5 months old needs a starter, how many months wouldn't ?

Don't see liquid yeast in my future, prefer not adding additional processes.

Thanks

[Oiscout]

IMO yeast starters are a great idea anytime

Sent from my Pixel 3 XL using Tapatalk

[Fire Rooster]

Since a 5-6 month old Wyeast 3068 needs a boost,
could I also pitch 1/2-1 packet of Munich Classic with it ?

Aren't they the same strain ?

Thanks

[denny]

Since a 5-6 month old Wyeast 3068 needs a boost,
could I also pitch 1/2-1 packet of Munich Classic with it ?

Aren't they the same strain ?

Thanks

Yes you could and no they aren't, at least in any practical sense.  If you're going to use liquid yeast at all, you need to get comfortable making starters

[Fire Rooster]

I use a 5.3 gallon HDPE Speidel fermenter.
Can I use this for a starter ?
Put a liter of wort in, shake, put in yeast shake, wait till frothy, then
pour in remainder of wort ?

Thanks