Smack Pack Wyeast #3068 and Partial Boil

[nykevins]

Novice homebrewer here with my first post. You guys have a great site here. Very helpful, keep up the good work!

I am brewing my 2nd batch and I wanted a Wheat Beer so I chose a Wizards Wheat Beer Kit with the Wyeast #3068.

MY first question is, can I remove the yeast from the fridge, smack it and let it go to work on the same day that I plan to brew? I have read some differing opinions. Can someone clarify?

Then I also want to know if I can do a partial boil with this powdered malt extract that came with the kit? I live in NYC and we really do not have room for a huge brew kettle with a propane burner. I would love to do a full boil but the space restricts me. Some day... *sigh*

I am also using an aluminum pot (which kind of sucks but it was cheaper).. Other than the bogus Alzheimer issues, anyone have a con with using this pot?

[zoom6zoom]

There are pretty good instructions right on the packet. I would at least get it started the night before. Also, the longer since the date on the packet, you may need to allow more time.

Of course you can do a partial boil with DME. Most beginner kits assume a partial boil.

You'll probably want to upgrade your pot someday, but for now, it's better to be brewing with what you have rather than going without! I started with a spigotted nine gallon stainless pot, but that's not an option for everyone.

[nykevins]

Thanks much.. I will continue with this set-up and possibly brew in the middle of the week...

[BrewDog]

Welcome-

I tend to use this procedure with a smack pack that I'm going to pitch directly into a batch:

For this example, I'll be brewing on Saturday.

First and formost, ensure that the yeast is fresh by checking the use-by date.

Thursday night before I go to bed, I'll take it out of the fridge to start warming up. Putting it up on top of the fridge is a good place. It's out of the way, and there's always warm air coming up off the coils in the back. This helps the yeast to get ready to work.

Friday morning, I'll smack it and then go to work. It should start to swell by Friday evening (6-7pm) after I get home. If it doesn't swell, I'll smack it again but HARDER to ensure I pop the packet. This happens.

If you still don't see a swelling on Sat Morning, smack the shit out of it one more time.

This gives me a window early enough that smacking again in the afernoon isn't too late, and not so early that the yeast will be spent before I'm able to use it.

Last resort is to pitch it anyway. The packet is tough to pop. The yeast is most certainly good anyway if the date is good and the yeast has been handled properly. You WILL see a longer lag time if it doesn't swell, but that will hopefully be about it.

Good sanitation practices are mandatory regardless. Long lag times CAN allow a bad yeast or bacteria to multiply. That is why we prefer short lag times, and do the best sani job we can.

HTH-

[Derekt2]

Originally posted by BrewDog
I tend to use this procedure with a smack pack that I'm going to pitch directly into a batch:

For this example, I'll be brewing on Saturday.

Friday morning, I'll smack it and then go to work.

If it doesn't swell, I'll smack it again but HARDER to ensure I pop the packet. This happens.

If you still don't see a swelling on Sat Morning, smack the shit out of it one more time.

HTH-

ROFLMAO. That's one of the funniest posts I've seen in years. Two things:

1. To the OP: Wheat yeasts tend to activate faster than regular ale strains. I've see 3 mo. old 3056 ready to pitch in an hour -- no kidding but ymmv.

2. You guys do this the hard way. Here's how you do it.

Place the pack on a flat, hard surface and locate the inner pack of nutrient. Place a full or empty 22 oz. bottle directly on top of it, and while holding the bottle with one hand, give the top of the bottle a sharp whack with the palm of your other hand. The flat surface of the bottle will cover the inner pack and the concentrated pressure coming from the top of the bottle will pop it easily.

[BrewDog]

Yeah, I guess it is pretty funny- :D
Great idea with the bottle. I'll try that next time.

[Otis_The_Drunk]

Yeah I like the "smack the shit out of it one more time" part myself HE HE HE :D

[Mad Scientist]

After yesterdays brewing session, I was looking forward to smacking the shit out of anything I could find

[toneyc]

Originally posted by Derekt2
Place the pack on a flat, hard surface and locate the inner pack of nutrient. Place a full or empty 22 oz. bottle directly on top of it, and while holding the bottle with one hand, give the top of the bottle a sharp whack with the palm of your other hand. The flat surface of the bottle will cover the inner pack and the concentrated pressure coming from the top of the bottle will pop it easily.

I would recommend a rolling pin or something other than a glass bottle. The thought of smacking a glass bottle with my hand scares me. My brother has a nice scar on his hand for doing just that. It would be a shame to ruin your brew day with a trip to the emergency room.

:eek:
Toney.

[Mad Scientist]

You'd actually go to the emergency room? Once I start brewing nothing comes between me 'n my wort.....

[bobbagadoosh]

havent u heard? blood ale. its all the rage in belgium. and if belgians are doing it, it has to be good.

[rougetrout]

All this talk of blood ale and scars makes me happy that I make my starters from liquid yeast!!!! :D

[Mad Scientist]

what goes into a blood ale? I suppose this would be something best served up for halloween.

bobba, how is the brewing going?

[bobbagadoosh]

the brewings goin great, thanks for asking. last three weeks have shown a great imperial stout, kolsch, and hefe. unfortunately, ill not be brewing for a couple months this summer, but ill still be tryign to learn what i can. anytime ur in cali lemme know, well enjoy a few boerne.

andrew

ps - i just went through quite a few bottles of alesmith, so i love you allllllll.