Ok I’m getting ready to brew my second batch of beer this time i went with the cream ale. I went with the wyeast 1056 and according to the instructions it says to smack the pack 3 hours before pitching. Is there any advantage to letting it go longer than the 3 hours as stated on the package. Also it has been in the refrigerator for a week at 38 degrees. Before smacking is letting it get to room temperature the right thing to do.
Just go ahead and smack it. There is nothing wrong with doing it more than 3 hours in advance. It’s actually better to do that.
Take a look at the manufacture date on the smack pack. If it is more than a couple months old, you may want to smack it the day before to make sure it has time to swell so you know it is viable.
Or you could make a starter (always the most recommended route with liquid yeasts), but you can plan that for a future brew.
If the beer you;re making is above 1.040 OG, you really should make a starter.
