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Old 03-19-2011, 04:03 PM   #1
gdbrewer
 
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So is this normal? yeast is Wyeast London ESB 1968. It's been going for about 12 hours.

I can't get the video to embed so here is the link.


 
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Old 03-19-2011, 04:24 PM   #2
EricT
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I cant say if its normal or not but My Kolsch Yeast was similar, the chunks werent quite that big though. I'd say give it another 6 and see if you have more yeast then you started with
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Old 03-19-2011, 09:50 PM   #3
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I've never used that particular yeast, but I had a starter with WLP 37 that looked just like that. After fermentation was done, I had what looked like cottage cheese left over.
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Old 03-19-2011, 11:26 PM   #4
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I just brewed a RyePA with yeast cultured from Bells. This is the first time I have seen this 'cottage cheese' effect. It certainly looks gross but it tastes fine.

 
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Old 03-19-2011, 11:35 PM   #5
Reelale
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Quote:
Originally Posted by gdbrewer
So is this normal? yeast is Wyeast London ESB 1968. It's been going for about 12 hours.

I can't get the video to embed so here is the link.

Video Link: http://www.youtube.com/watch?v=SD-XLlZkBtg
It's a highly flocculant strain. I had the same thing in my starter last week. Some people even recommend rousing this yeast while in the primary by swirling.

 
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Old 03-20-2011, 10:49 PM   #6
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Perfectly normal. The more flocculant a yeast is, the more you'll get that clumping effect (that's actually what flocculation is - the act of the yeast clumping). That strain is Fullers' yeast, which is one of the most flocculant strains out there. Pitch it!
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