I ordered a vial of White Labs British Ale Yeast from Midwest on Monday. Got it today and lo & behold it looked like rotten milk when it coagulates (sp?). I shook it up to see what happens and this is what I got.
I have a vial of the European Pilsner yeast from White Labs and took some comparison photos to show you the differences.
The last photo was taken less than five minutes after I shook up the vial. Is the yeast shot or is it as Midwest said "very flocculent"?