Yeast is a slow starter but after about 36 hours it took off.

Yeast is a slow starter, but after about 36 hours, it took off.

just brewed yesterday didn't know about the starter cell kept inside sealed wrapper. Supposed tp push open pouch without opening whole package. That would give the yeast a start and you could see the bag expand. This morning I did not see any activity after 12 hours? it will probably get a slow start now. Ok read the instructions first its not like shampoo

just brewed yesterday didn't know about the starter cell kept inside sealed wrapper. Supposed tp push open pouch without opening whole package. That would give the yeast a start and you could see the bag expand. This morning I did not see any activity after 12 hours? it will probably get a slow start now. Ok read the instructions first its not like shampoo

Used this in a Belgian Tripel. It was slow to start but once it did it was nice and steady. Ended with an ABV of approximately 8.5%. I do like the Wyeast products as they have the yeast nutrient “smack pack” and they are from Oregon where I live.

Used this in a Belgian Tripel. It was slow to start but once it did it was nice and steady. Ended with an ABV of approximately 8.5%. I do like the Wyeast products as they have the yeast nutrient “smack pack” and they are from Oregon where I live.

Is it just me? This pack arrived rather swollen and I could not locate the inner nutrient pack. After smaking at random a few times I managed to break the outer seal so I immediately set up a starter culture and went with it. After 18 hours of starter there was very little turbitidy and very little foam but I think that's OK for the Belgian Abbey style yeasts. The fermentation went fine so I guess that yeast was OK. I can't figure out these smack packs and am going to stay away from them from this point forward - White Labs or Safale for me.

Is it just me? This pack arrived rather swollen, and I could not locate the inner nutrient pack. After smaking at random a few times, I managed to break the outer seal, so I immediately set up a starter culture and went with it. After 18 hours of starter, there was very little turbitidy and very little foam, but I think that's OK for the Belgian Abbey style yeasts. The fermentation went fine, so I guess that yeast was OK. I can't figure out these smack packs and am going to stay away from them from this point forward - White Labs or Safale for me.

Did a starter with this yeast and it took 12 days in first stage to stop bubbling. Worked very well for this recipe

Did a starter with this yeast and it took 12 days in first stage to stop bubbling. Worked very well for this recipe

I use this yeast in my Belgian strong at the low side of the temp range and it produces just the right amount of spicy notes. The only down fall is you need to pitch 2 packs when doing a high gravity beer Vs white labs . How ever each have there own profile so it is worth it And thanks to more beer for giving us variety

I use this yeast in my Belgian strong at the low side of the temp range and it produces just the right amount of spicy notes. The only down fall is you need to pitch 2 packs when doing a high gravity beer Vs white labs . How ever each have there own profile so it is worth it And thanks to more beer for giving us variety