I’m making a starter this weekend using 2 packages Wyeast czech pils. i read somewhere the yeast is actually in the liquid, not in the blister. Was wondering if i should: a) just dump the liquid in my starter, b) smack, mix and then dump in, or c) smack, wait to swell and then pitch to my starter?
Smacking the yeast is a way to proof it, to make sure the yeast is viable. If you have time, smack it, let it swell, and pitch in your starter ( whether you should do a starter depends on your starting gravity and age of the yeast, but I would just to be safe).
Half the time I forget to smack them 3 hours in advance when I do my starter so I just add it in. They may get 1/2 hour while I’m boiling and cooling the starter.
You are correct, the yeast is in the liquid in the main pack. The interior pack has yeast nutrient and a bit of food for the yeast. If you’re making a starter, you don’t have to wait for it to swell first, but I would definitely smack it to get the goodness from that interior pack into your starter. If you’re concerned about the yeast being viable (i.e. shipped in hot weather, really old…) then wait for it to swell for peace of mind. I typically get my starter boiled and cooled, then pull the pack out of the fridge, smack it, and pitch it into the starter immediately.
+1! I smack it mainly to get the nutrients out of the pack and have yet to wait for the pack to swell for my starters.