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10-22-2008, 06:33 AM
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#1
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Beer Maniac
Join Date: Aug 2007
Location: Denver
Posts: 578
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Why does the yeast from my smack pack look curdled?
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I just pitched a Wyeast smack pack of London ESB 1968 into a 1 gallon starter. when i opened the pack the yeast was separated out from the other liquid and it looked curdled, like bailey's irish cream looks when you pour it into soda (don't ask how i know this). everything was normal procedure; bought it today, date on package is sept 30, smacked it about 3 hours ago, made the starter wort, etc. the pack got very bloated like usual, smelled fine.
anyone ever seen this? i've never used this yeast before, could it be this particular strain?
TIA
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10-22-2008, 07:00 AM
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#2
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Senior Member
Join Date: Jan 2006
Location: Santa Cruz, CA.
Posts: 3,116
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Certain British strains do get very clumpy. I am not absolutely familiar with that yeast bit I would not worry. Here is a shot of WLP002 after 16 hours on the stirplate.
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Gary
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10-22-2008, 09:29 AM
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#3
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Senior Member
Join Date: Dec 2006
Location: Doylestown, PA
Posts: 3,739
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Different yeast strains look different...I've found that highly flocculant yeast strains can look all sorts of clumpy. That pic is WLP007, another very flocculant yeast like 1968 |
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10-22-2008, 12:30 PM
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#4
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Senior Member
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,163
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Yes, it happens. WLP002 is the same thing as WY1968.
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10-22-2008, 03:16 PM
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#5
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Senior Member
Join Date: Oct 2008
Location: Lake Bluff, Illinois
Posts: 196
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Totally normal- Wyeast London ESB is probably the most flocculant ale yeast that they offer- definitely could clump in the smack pack
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10-22-2008, 06:08 PM
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#6
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,799
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Plan on doing a little swirling to finish the ferment.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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10-22-2008, 07:28 PM
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#7
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Senior Member
Join Date: Oct 2007
Location: South Florida
Posts: 1,360
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Quote:
Originally Posted by david_42
Plan on doing a little swirling to finish the ferment.
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+2. You gotta make sure they "finish the job" 
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06-11-2010, 10:02 AM
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#8
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Senior Member
Join Date: Feb 2010
Location: Carbondale, PA
Posts: 495
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For what is worth, it was Wyeast Labs London ESB Ale - 1968 that I am using.
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Regards,
Jason
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06-12-2010, 11:58 PM
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#9
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Member
Join Date: Dec 2008
Posts: 45
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London 1968 is our primary yeast for our house brews. When you get a good starter going it looks like cottage cheese in the jug. It is a very flocculant yeast and it clumps up like curds. It also works fast, usually 4 days and your at gravity. We give it quite a bit longer to clean up after itself. I'd say your smack pack is fine, the appearance your seeing is just one of characteristics of the strain.
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