[quote=“mubrewer”]I say easier because of the packaging, mostly. I don’t have to keep smacking & shaking it to make sure the package burst. Plus I’m always paranoid that I’ll bust the outer package even though I know I won’t. Also, Wyeast 1056 is notorious for swelling in the summer time even though the package didn’t bust so you have to slightly open it to release the air, then carefully smash the inner pouch. Lately, I just us a starter when that happens.
I haven’t use the white labs in a while, but I did last week & was reminded that you take it out, give it a shake, & pour (once it’s been out long enough). Also smaller & less concern of accidentally busting the package when you have it in the fridge next to the leftovers.[/quote]
You can follow the same “White Labs” procedure with the Wyeast smackpacks as well, there’s no “need” to smack it before pitching if it really gives you that much trouble. If you don’t smack it you’re simply pitching the yeast without the nutrients inside the inner pack, which is exactly what you’re doing with the White Labs vial. The nutrients just get the yeast active and help prove viability. Use whatever you’re comfortable with but discounting one for that reason seems unfounded.