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Old 01-04-2010, 06:01 PM   #1
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Default curds in my beer?

I brewed a bombshell blonde yesterday and pitched the yeast (california ale from white labs). the yeast had hit room temp on shipping and was at room temp for a few days before i could get it cooled back down. My LHBS was out of almost all their yeast so i bit the bullet and pitched the yeast (forgot to make a starter until to late). 14 hours later I have what looks like yellowish curds floating on the top and every now and then one will sink. I used star sans on all my post boil equipment and to have such large colonies seems unlikely there was that much bac. to take off so fast. I think it is either. airlock is bubbling

1. dead yeast clumbs
2. just protein junk that was lifted as the co2 got trapped with it
3. healthy yeast clumps and
4. bac. (hopefully not).

Has anyone seen this before? I will try and get a picture to make it easier when i get home from work but the best i can describe it is yellowish clumps ranging a little smallers than a dime floating (but occasionaly sinking) and look a little like cottage cheese curds

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Old 01-04-2010, 06:13 PM   #2
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It's most likely clumps of yeast.

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Old 01-04-2010, 06:16 PM   #3
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Sounds like you got a good cold break. It's most likely protein. Should be a pretty clear beer in the end.

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Old 01-04-2010, 06:33 PM   #4
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Some yeast form what I call krausen kurdels, they look like curds. It's fine.


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