Wyeast activation

[EskiBrew]

I've never used Wyeast before but I have bought a 3068 pack in order to do a Hefe (possibly this weekend). For those who have used Wyeast smack-packs, I have a few questions:

1) How long before brewing should I activate the pack?
2) Do I need to make up a starter or can I pitch the pack contents into the FV?
3) I want to save some of the yeast out of the FV for another brew but since this yeast remains in suspension, will there be any significant yeast cake to collect after racking?

I have user Whitelabs liquid yeasts before but not Wyeast :hmm:

 

[Aleman]

1) How long before brewing should I activate the pack?

The guidelines are 1 day per month from the date on the pack . . . Some will take longer some shorter

2) Do I need to make up a starter or can I pitch the pack contents into the FV?

You can pitch an activated XL pack directly into 5 US Gallons of wort . . . you should make a starter . . . I'd go with about 2 Litres allow to settle out, then pour off the supernatant :geek: (the liquid!), and pitch the sludge.

3) I want to save some of the yeast out of the FV for another brew but since this yeast remains in suspension, will there be any significant yeast cake to collect after racking?

It does produce a yeast cake . . . and it is also a good top cropper :whistle: so you can collect yeast from the yeast head as well as the cake.

In fact its that good a top cropper, that I would suggest you contain your FV in another vessel to contain the yeast that will make a very determined bid for freedom . . . Or ferment in a much larger FV than the brew length . . . 60L for a 23L batch is not too big :shock:

 

[EskiBrew]

The guidelines are 1 day per month from the date on the pack . . . Some will take longer some shorter

Sorry, not following. There is a sticker on the pack saying best before 02.10 (which is presumably 2nd October - hopefully 2009) - or would that be Feb 2010??

60L for a 23L batch is not too big :shock:

:shock: :shock:

 

[Aleman]

The guidelines are 1 day per month from the date on the pack . . . Some will take longer some shorter

Sorry, not following. There is a sticker on the pack saying best before 02.10 (which is presumably 2nd October - hopefully 2009) - or would that be Feb 2010??

The sticker imported by Brupaks is not the one you want. On a pack I have handy on the front there is a printed type code, a batch number, and just under that in very small type a Date 29sept07 so once I've smacked this puppy I need to give it 19 days to swell

 

[EskiBrew]

just under that in very small type a Date 29sept07 so once I've smacked this puppy I need to give it 19 days to swell

Ok, so I have 23Feb09 - so that means I need to give it 2 days to swell ??
If so, I better smack it tonight if I am going to brew on Sunday

A couple of other questions come to mind:

1) It's in the fridge - do I have to leave it to warm up to room temp before smacking it?
2) Once smacked, what temperature do I keep it at while it swells? - is it ok left at room temp?

Thanks for your advice Aleman :thumb:

 

[Aleman]

Smack away, then keep it at room temperature until you pitch it . . .. . Then Duck

 

[arturobandini]

When you say Smack are you literally spanking the yeast packet? Is it better to do it in a playful way or a full on caught playing in the dirt in your sunday best whallop?

 

[Screwy]

EB, 3068 is great for a Hefeweizen and gives nice esters (isoamyl acetate) if stressed a little, so don't make a starter. From experience, a smack pack that fresh would be swollen in 4 hrs @ 25C ambient so have your wort ready first.

Cheers,

Screwy

 

[EskiBrew]

EB, 3068 is great for a Hefeweizen and gives nice esters (isoamyl acetate) if stressed a little, so don't make a starter. From experience, a smack pack that fresh would be swollen in 4 hrs @ 25C ambient so have your wort ready first.

It's swollen pretty well overnight - not brewing till tomorrow though so hopefully the pack will not burst :shock:

 

[Vossy1]

My 3068 made the famed 'bid for freedom' also, though it wasn't too bad, 40ltr in a 60ltr fv.
I harvested the yeast from the blow off tube container as most of the **** stuck to the fv lid. There was roughly a 1" layer of 'cleanish' yeast on the bottom of a 3ltr bucket.