Our policy on shipping and stocking liquid yeast has been:
1) Keep our yeast as fresh as possible and to that end, we maintain over 85% of our a stock level at less than 1 month old. We trash yeast that is over 3 months old (at our expense).
2) insure that deliveries are never in transit over the weekend.
3) protect yeast from heat by use of frozen gel pack
4) try to keep shipments within a 1-2 day delivery window.
5) recommend the use of starters.

Use of Wyeast Labs EXTRA LARGE smack packs of yeast do require require a little extra organization on the part of the brewer. With these EXTRA LARGE smack packs, making a starter is not only an option it is highly recommended to insure your success when making most 5 gallon batches. If the packaging date is over 1 month old, it is imperative that a starter by utilized.

IMPORTANT INSTRUCTIONS - READ BEFORE USING

The yeast should be refrigerated upon receipt until desired for use.

The smack pack will require l-3 days to incubate (expand) prior to making the batch of beer.

Incubate package one day for every month beyond the mfg. date stamped on package
(for example, up to 1 month = 1 day incubation).

Normal shelf life is five (5) months if refrigerated.

For BEST results, use when fresh.

For even BETTER results, make a starter - always.

Activation Recommended Procedures:

Lay package on a flat surface.

Locate the bulged seal area of the inner package. Place the palm of one hand between the bottom of the package and the bulged seal. With your other hand, press firmly on the bulge to break the inner seal. You will know the seal is broken when the bulge is flattened. Mix the yeast and nutrients by kneading the package.

Shake the package well. Allow to incubate at 70-80^oF until the package swells to at least one inch thick.

It is now time to make a starter.

Once the starter is active, you can proceed with your normal brewing procedures.

We want to pitch (add) the yeast to a wort at a 75° temperature for ALES or 70° temperature for LAGERS. If you are boiling half the batch in your brewpot, chill it to the calculated temperature to achieved prior to increasing the batch to the full 5 gallon volume. Once the batch is full size and proper temp as previously stated, stir the yeast starter bottle well to get the yeast into solution. Pour the entire contents of the starter bottle into the fermenter.

Yeast active should be evident in less than 12 hours using this method.

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