For the first time ever I used a Wyeast smack pack (2278 Czech Pils). So I gave it a slap early in the morning and left it at room temperature.
I started my brew a bout 4 hours later and the pack was inflated to the point of bursting.
![Very Happy :D](./images/smilies/icon_biggrin.gif)
So I pitched at 20 degrees and put it in the fridge set to 10 degrees.
I thought if the pack was inflated the yeast had started working on the nutrient and was "activated" pitching at a higher temp and lowering slowly to the brewing temp seemed like the way forward. The already active yeast would simply start to work on the wort.
![Question :?:](./images/smilies/icon_question.gif)
So after 24 hours there is not much happening, condensation on the lid yes, bit no airlock activity or any sign of krausen.
Can I do any damage (flavourwise) if I raise the temp to about 18 in order to get the yeast going again. Or should I just leave it alone.
I usually use Saf yeast and pitch at about 18 lowering to 11. Never had a problem before.