I’ve used White Labs yeast before when making a 1L starter and had great success with the brew. My next brew is going to use Wyeast 1056 for 1.062 OG and fermenting in the low/mid 60’s* F. I want to make a starter with this yeast, but this whole smack pack thing is confusing me a little.
Do I smack the yeast pack and let it swell, then pitch it into the starter? Or do I not bother smacking it since I’m making the starter?
What does the smacking/swelling do exactly? Is it like making a mini-starter?