Used washed WL Burton Ale approx. 3 months old. 1.5L starter. Was going to trash the starter due to some STRONG cider smells. Had to go out of town for a week. Forgot about starter. When I came home smelled like beer, tasted like beer so I pitched it.
ESB extract kit. Had a 36 hour lag time, not much krausen to speak of and after 6 days in primary still have a good bit of ferm. action going on. Been very aware of temps this batch. Water bath temp 60-65 at all times.
Obviously this yeast was not the healthiest but does this look normal. In my previous batches I've never really been able to see the surface due to heavy krausen so i don't know if these "colonies" are yeast or something I don't want. Smells out of the airlock are nice! Thanks