I made a starter with WLP007 Dry English Ale yeast. I Sanitized EVERYTHING! 1 cup light DME to 2 pints (32oz). Boiled 15 minutes, cooled, pitched and put on a stir plate. The yeast expires 8/12. I've never used this yeast before and only have about 3 starters under my belt. My question is, how do you know if its infected? The reason I ask is because the yeast looks "chunky." Not off color nor does it look anything like the krausen of an infected batch of beer. When its being stirred it just looks like the yeast is clumped together in bigger than normal pieces, like small cottage cheese bits. I've never experienced this before because all of the other starters I've made have swirled into a smooth looking solution until I pull it off the stir plate and the yeast settles at the bottom. Am I just paranoid, and this is how english ale yeast appears? Or Do I have something seriously wrong with my starter?
I hope the picture will help, but its tough to see while being stirred because the yeast settles out when I turn the plate off.