Either... give it time to swell and then make a starter or make the
starter and pitch and let it work.

Either way, the starter will take at least a day. That goes for new
fresh smack-packs... they should be smacked (at least) a day before you
plan to brew. They will work as is, but they work better with a starter.

I'd give it some more time to swell but tomorrow, I'd make a starter
whether it had swelled or not.

A starter is simple... a couple ounces of lme or dme in a cup of
water, boil for a 5-10 minutes, and cool to 70F, then pitch yeast.
There are optimum ways to do it but basically you are making a tiny wort
to grow yeast. I think the optimum og for a starter is somewhere in the
range of 1.035-1.040, but if it is between 1.025 and 1.045, it will give
a medium for the yeast to start and multiply. The point is to make more
(working) yeast cells to go into the 5 gallon wort.

And, I (as can most brewers) can relate to the upset of a snag in a
brewday...

If you have ingredients for another batch, you could make it and use the
dry yeast.
Ed

Roger Grimmond wrote:[color=blue]
> Thanks for your input Ed. I'm just worried it won't swell. This is the first
> time using liquid yeast and I'm not sure what to do. I don't know how to
> make a starter. I know there's instructions on the package.
> Should I wait until Sat to see if it swells?
> Should I make a starter today and brew today?
> "Ed Edelenbos" <eded@spameasy.net> wrote in message
> news:3FA918AC.30706@spameasy.net...
>[color=green]
>>As Homer Simpson would say... "D'Oh!"
>>
>>I'm sure they used to. The rest applies... you'd be better off making
>>a starter and brewing on Sat. Maybe just give it some more time to see
>>if it'll swell on it's own.
>>
>>Ed (just the messenger)
>>
>>Roger Grimmond wrote:
>>[color=darkred]
>>>Uh...no it doesn't
>>>
>>>"Ed Edelenbos" <eded@spameasy.net> wrote in message
>>>news:3FA90589.20404@spameasy.net...
>>>
>>>
>>>>I think if you read the instructions, it says that it may take up to a
>>>>day per month of storage for it to swell. In this case, you'd probably
>>>>be best off making a starter and not planning to brew until Sat. at the
>>>>earliest.
>>>>
>>>>Ed
>>>>
>>>>Roger Grimmond wrote:
>>>>
>>>>
>>>>>Hello there,
>>>>>I bought a wyeast smack pack last May and kept it in the fridge until
>>>>>yesterday. I'm making a Belgian with and read the instructions to start
>>>>
>>>the
>>>
>>>
>>>>>incubation process. I 'smacked' the pack last night around 8pm and left
>>>>
>>>it
>>>
>>>
>>>>>out on the counter. I was expecting for it to be totally swollen, but
>>>>[/color][/color]
> it
>[color=green][color=darkred]
>>>>>hasn't changed from last night.
>>>>>What did I do wrong? I was hoping to brew this afternoon and I don't
>>>>
>>>want to
>>>
>>>
>>>>>use dry yeast for my wit.
>>>>>all I have in the fridge is Safbrew s-33 and Safale S-04.
>>>>>Can someone please help me?!!!
>>>>>Thanks
>>>>>
>>>>>
>>>>
>>>>
>>>>--
>>>> The spam finally got to me.
>>>>To email me, change "spam" to "speak"
>>>>
>>>
>>>
>>>[/color]
>>
>>--
>> The spam finally got to me.
>>To email me, change "spam" to "speak"
>>[/color]
>
>
>[/color]


--
The spam finally got to me.
To email me, change "spam" to "speak"