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I reckon it's ready to rock and roll now. Won't get a whole lot bigger

I'll defer to your experience Hendrixcat. I mostly use dry yeast, so I haven't smacked all that many packs.

Just a quick FYI on smacking the Wyeast packs. I've had a Bavarian Lager pack in my fridge for about a year now, maybe a little over, and decided I should really do something with it. I took it out and smacked it last Thursday. It took a while, but yesterday it had swollen pretty well, and today it's getting pretty much fit to burst. Five-to-six days to significantly swell a pack made on October 2nd 2006. Not too bad <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Now we just have to do something with it!

For starters (oops) stick it in the fridge until you decide to use it.

Oh come on! <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

That goes without saying. It's just that I already have three starter bottles in the fridge, and two more may just be the straws that break the camel's back <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D --> I need to make something with this yeast ASAP methinks. Or, Make another Kolsch or an Alt (Mmmm, appealing, for our Kolsch Yeast, 2 bottles left), or a Red Ale or another Porter, or Stout (Wyeast Irish Ale, 1 bottle left). Gah!