Author Topic: Smack pack already swelled on arrival  (Read 1655 times)

Offline zorch

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Smack pack already swelled on arrival
« on: October 13, 2010, 02:24:42 pm »
I have never bought liquid yeast via mail order before, but I wanted to try a Wyeast variety in my next batch (my LHBS carries White Labs exclusively).    I just received the order yesterday, and noticed immediately that the pack was already quite swollen.
The yeast was packaged in a separate padded envelope along with a cold pack, but it was no longer cold.    I am not positive how long this shipment had been in transit - No longer than 7 days, since that's when I placed the order in the first place.

Should I be concerned?   I am going to make a starter (I always do), but I would rather not waste my time if it's a lost cause...


Offline blatz

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Re: Smack pack already swelled on arrival
« Reply #1 on: October 13, 2010, 02:29:08 pm »
make a starter, you'll be fine. 
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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Offline Hokerer

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Re: Smack pack already swelled on arrival
« Reply #2 on: October 13, 2010, 02:32:13 pm »
make a starter, you'll be fine. 

+1, starter will do the trick
Joe

Offline kramerog

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Re: Smack pack already swelled on arrival
« Reply #3 on: October 13, 2010, 02:37:52 pm »
Having no experience with receiving a swollen package of Wyeast, I suspect that you may need to scale up the starter especially if you are making a 10-gal batch. 

Offline bluesman

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Re: Smack pack already swelled on arrival
« Reply #4 on: October 13, 2010, 02:50:17 pm »
Estimate your starter size at mrmalty.com and prepare accordingly.

Let us know how you make out.
Ron Price

Offline tschmidlin

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Re: Smack pack already swelled on arrival
« Reply #5 on: October 13, 2010, 03:05:00 pm »
Yes, make a starter it should be fine.  But also notify the shipper, because either the pack was defective or their yeast shipping procedures are.  They may give you a refund or replacement pack, whether you can use the yeast or not.  It's worth a shot.
Tom Schmidlin