Hey all. So, I pitched som WLP002 British Ale Yeast into a standard 1liter starter yesterday. Well, actually, I tossed the glob of yeast into the flask, and then poured the wort on top of it. Didn't think much of it at the time. Anyway, when it started stirring, I noted that while the yeast glob was breaking apart, it was still "chunking" (flocculating?)
10 hours in, there was some bubbling happening, but not much of a krauzen. Still chunky.
18 hours in, it actually looks a little more
chunky. Still no krauzen.
When I pitched the yeast, the WL vial might have been a little too cold. Maybe 55-60f where my wort was about 70f. Would that be enough to shock/kill the yeast?
I'm just used to a high krausen, bready smelling starter. And this one isn't.