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Old 08-12-2012, 12:03 AM   #1
Bersquack
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Jul 2011
Oak Creek, WI
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Hi, I have a question for you guys.

I made a starter with 1968 (London ESB) that I do not use very often and it looks very lumpy. I could make cheese if I strained it (maybe a curd or two).

Does not smell bad, does not look like an infection at all, I just have never seen starters that looked like this.

Should use it tomorrow afternoon, do you guys think everything is fine?

Thanks.

 
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Old 08-12-2012, 12:16 AM   #2
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Jun 2011
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that yeast flocculates incredibly well, hence the chunks. nothing to worry about at all!
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Old 08-12-2012, 12:20 AM   #3
duboman
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Jul 2011
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Totally normal, no worries!
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Old 08-12-2012, 12:23 AM   #4
Bersquack
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Jul 2011
Oak Creek, WI
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Awesome. That's what I thought but wanted to make sure! Thanks again.

 
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Old 08-12-2012, 02:24 AM   #5
Snicks
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May 2011
St. Johns, Newfoundland
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I recently used 1968 and I had to scoop the yeast into the carboy with a spoon. It had the consistency of greek yoghurt, I love that strain.

 
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Old 08-12-2012, 01:47 PM   #6
beergolf
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The first time I used 1968 I was shocked to see my starter look like cottage cheese.


Perfectly normal.

 
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