I ordered a vial of White Labs British Ale Yeast from Midwest on Monday. Got it today and lo & behold it looked like rotten milk when it coagulates (sp?). I shook it up to see what happens and this is what I got.
I have a vial of the European Pilsner yeast from White Labs and took some comparison photos to show you the differences.
The last photo was taken less than five minutes after I shook up the vial. Is the yeast shot or is it as Midwest said "very flocculent"?
I find some yeasts clump more, and it takes more 'shaking' to get it separated and mixed. That's what it looks like to me. Make the starter and it should end up looking like the other one if you do it on a stir plate of regularly shak it.
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