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Old 06-11-2010, 09:59 AM   #1
jalgayer
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Feb 2010
Carbondale, PA
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Hey All

Woke up this morning... and my starter on a stir plate looked like it had 'curdled' so to speak.

Looks a little like the hot/cold break material but only much more solid (and it is not the hot/cold break - its only a 1L starter and it wasnt there from 4pm (when I made it) until 10pm last night)

Maybe big globs of yeast? I am just used to my starters looking just plain brownish with bubbles floating up and a whirlpool in the center.

Any ideas on this?


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Old 06-11-2010, 10:06 AM   #2
944play
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Jul 2008
Santa Rosa, CA
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I see you have an ESB as your "On Deck" so I'm guessing that's just English yeast doing what they do and flocculating like crazy.


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Old 06-11-2010, 12:46 PM   #3
Beerrific
 
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Mar 2007
Georgia
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Yeah, assuming it is wlp002 or similar yeast, that is normal. This from WhiteLabs website concerning WLP002:

Quote:
Is WLP002 English Ale supposed to be grainy? I got the yeast out of the cooler and shook it up as I normally do, and it appeared to be coagulated. I've never used this strain of yeast before -- is this normal?

Yes, the yeast often looks coagulated - that is the high flocculation characteristic of this yeast. You will see a similar look with our other English Style strains as well. You have to give it lots of aeration at the beginning. Shake the carboy every 15-30 minutes for the first few hours after pitching. Because the yeast is so flocculent, it gets easily caught in the trub and hops.

 
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Old 06-11-2010, 01:37 PM   #4
maida7
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Nov 2009
Asheville, NC
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Some of the English strains look like cottage cheese. Very clumpy.

 
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Old 06-11-2010, 02:04 PM   #5
SpanishCastleAle
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Jan 2009
Central Florida
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Chunky cheese.

Have an English IPA on tap using this yeast (cake from previous batch) and I love the fruitiness.
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Old 06-11-2010, 02:19 PM   #6
Brew-boy
 
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May 2006
Lapeer, Michigan
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WLP002 is a Chunky Monkey all is good!
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Old 06-12-2010, 04:19 AM   #7
jalgayer
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Feb 2010
Carbondale, PA
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Thanks all!
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Jason

BOTTLED / DRINKING
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Flander's Sour Red {1 Year Old on July 28, 2011}

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ON DECK
Double White

 
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Old 02-15-2012, 12:29 AM   #8
flabyboy
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Dec 2010
Dover, MN
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I noticed this with my starter while using the Yorkshire Square yeast. Looked curdled

 
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Old 02-15-2012, 02:26 AM   #9
Gtrman13
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Aug 2010
Greenville, SC
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I just had the same with WLP007. Pretty gross looking after it had cold crashed, but it looked pretty neat while on the stir plate!
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Old 02-15-2012, 07:25 PM   #10
HolyKrausenBatman
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Dec 2011
Irvine, CA
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This is slightly off topic, but specific to 002. How does one avoid getting the clumps into the finished product? I've let it settle, cooled it down, racked to bottling bucket, let that sit for a bit and still end up with some floaties in some of the bottles. Love the yeast, but it's a tricky one.



 
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