The picture below is what remained after the final wash. I added more water to it just to see how it would settle out. The new liquid is on top, a thin layer of yeast and a lot of trub at the bottom. What I have in the refrigerator is all like that thin layer. The volume and make-up of the bottom layer has me baffled. I dont get it when using the exact same technique with other yeasts. Why do these British strains produce this stuff and what is it?
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