andycr

Recipes 

Kind of funny, my WLP013 starter at 24 hours old is, of all things, lumpy. This was taken immediately after swirling it up.

Thoughts? Will it vroom if I put four thousand volts through it? Is it dead, or just really good at the science of flocculation?

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Primary: Black Pearl Porter
Kegged: Electric Pale Ale
Bottled: The Sunken Norwegian, Cream Ale, Dunkel, Murphy's Law, Waystone Inn Ale
Next up: Wayward Pines Pale Ale

beergolf

Recipes 

Normal for a highly flocculant yeast.

The first time I saw it I thought I had cottage cheese in my flask.

passedpawn

Recipes 

English yeasts are like that (and english yeasts are highly flocculant like beergolf says). I was surprised the first time I saw that.

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and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

Yooper

Recipes 

Me too! It looked like small curd cottage cheese and I though it was spoiled.

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andycr

Recipes 

Interesting, sounds like it's ready to do battle with the 1.087 stout tomorrow. Thanks everyone!

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Primary: Black Pearl Porter
Kegged: Electric Pale Ale
Bottled: The Sunken Norwegian, Cream Ale, Dunkel, Murphy's Law, Waystone Inn Ale
Next up: Wayward Pines Pale Ale

daksin

Recipes 

Yup, my second batch ever was an extract ESB kit with WY1968- I thought I had done something wrong but the internet reassured me. Very tasty beer.

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Bottled:Monticello Barleywine, Red Nosed Tripel
Kegs:Cali Common, Imperial Common, Sunshine Belgian Rye, Sticke Note Alt
Secondary:Cherry Blackberry melomel
Primary: Honey Blonde
On Deck: Belma Pale Ale, Cluster Fug IIPA, American IIPA v1.0, rauchbier, roggenbier