Propagator™

Propagator™ Product Information and Usage

Propagator™ packages are designed for and require a propagation step (starter culture) before brewing.

Propagator™ packages contain live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.

Propagator™ packages include a sterile liquid nutrient pouch that, when “smacked”, releases its contents into the yeast slurry and “activates” the package. The available nutrients initiate the culture’s metabolism which in turn generates CO2 and causes swelling of the package. This process will reduce lag times by preparing the yeast for a healthy fermentation prior to inoculation. Activation also serves as a viability test of the culture. Expansion of the package is an indicator of healthy (viable and vital) yeast. Although beneficial, cultures do not need to be activated prior to inoculation.

Usage

The Propagator™ package contains a minimum of 25 billion cells in a yeast slurry. This volume is not adequate for direct pitching into 5 gallons of wort and requires a 1-2 L propagation step prior to brewing. The Propagator™ is designed, when propagated in a 1-2 liter “starter” culture, to inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend pitching the starter culture into the wort at warm temperatures (68-70°F/ 20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (34-58°F/ 1-14°C) or higher gravity wort, we recommend increasing this pitching rate further by performing additional propagation steps. Please see the Pitch Rate section for additional information.

Instructions for the proper use of Propagator™ packages:

1. To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack package with the other hand to break inner nutrient packet. Confirm inner packet is broken.
2. Shake the package well to release the nutrients.
3. Allow package to incubate and swell for three hours or more at 70-75°F (21-24°C).
4. Use sanitizing solution to sanitize the package before opening.
5. Shake well, open and pour the liquid contents of the Propagator™ into 1-2 liter (1-2qt.) of well-aerated or oxygenated starter* wort at 70°F (21°C).
6. Incubate the starter at 70-75°F (21-24°C) for 12-24 hours, or until fermentation is complete as evidenced by gravity drop.
7. Pitch the starter into five gallons of well-aerated or oxygenated wort at 70°F (21°C). Maintain temperature until fermentation is evident: CO2 bubble formation, bubbling airlock or foaming on top of wort.
8. Adjust to desired fermentation temperature.

*Directions for starter wort:

1. Add 100 grams (3.5 oz.) dried malt extract to one liter (1 quart) of water. Add ½ tsp Wyeast Nutrient to mixture. Boil for 20 minutes. For two liter starter, double malt extract and volume of water.
2. Cool, aerate and pour into a sterile jar or flask with loose lid or foil cover.

Full swelling of Propagator™ packages is not required for their use. The contents of Propagator™ packages may be pitched into a 1-2 liter starter without prior activation. Our smack pack technology is intended to be a tool for your use in determining viability, and in initiating metabolism for faster starts to fermentation.

Warranty

Our Product Warranty states that we guarantee the viability of the yeast in our Propagator™ packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected. This will vary from one strain to another. Activator™ packages that are 4 months old or older may require additional time to swell after activation.

Propagator™ packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO2 production. Some strains are more prone to this than others.

We think you’ll agree our unique “Smack Pack” is preferable to all other liquid yeast packaging options to assure the success of your fermentations.