Big ol' yeast problem

[kingdona]

I created a starter wort last night for my Wyeast 1084 Irish Ale propagator and today it is not doing a thing. I used 2 liters of bottled water and 2 cups of DME. I took it out of the fridge last night and smacked it a around 6:00 P.M. By 10:00 P.M. it had not swollen at all. They usually get a little size to them from the yeast activity but this was not the case.

I decided to pitch it anyway in the wort when it was around 68 - 70 degrees. I put it on my stir plate and this morning, absolutely no activity.

Can this starter wort be salvaged if I get a new pack? Does anyone have one they are willing to part with. I will pay for it of course or trade if I have something you need. I am also willing to replenish your supply when I am back over in Topeka (I am there daily but working from home today).

Thanks for any help!

Don

[Rob Martin]

There may be some activity while not visibile. Sent you a PM for one possible solution.

[Blktre]

How old was the pack?
That strain can be a little slow anyways.
Sometimes it could take overnight to swell.

[kingdona]

It's dated August 3, 2010. I pitched it around 10:00 P.M.ish yesterday. So perhaps I should give it at least 24 hours to see if it kick starts?

[Blktre]

My guess is that it will go just need extra time. My last activator didn't go and took almost two days for a sign.
I don't have anything on hand. Its the end of my brew season.

[kingdona]

I am going to let it go and see if it will start up. Thanks for the advice.

[kingdona]

Starter is going well now for last 24+ hours. Thanks for the advice. I am not sure why I didn't give it more time before becoming concerned . Kind of rookie of me I guess .

I finally got to try out my new homemade stir plate!

[Jensen]

The WYeast pack doesn't need to be smacked before it is used. It can be used just like a White Labs vial. That being said one of the advantages of the smack pack, if used, is that it acts as a proof by rising- and giving the user a idea of the health 0f the yeast that lies within. This is a good reason to always start a new yeast start-up (regardless of brand) at least one week in advance. It gives you plenty of time to assess the progress of the initial build up. It can be refridgerated after an initial step, then decanted and fed/built up again the night before brew day-- cause there sometimes seems to be suprises when dealing with "fresh" critters...