I recently washed and jared some packman from a pale ale. After being in the fridge a few weeks, I took some out today to pitch into a starter than I plan on pitching tomorrow. The cake at the bottom of the jars looks different from what I have seen with other yeasts. It was more of a blob with a few bubbles in it that actually bubbled up as it was warming up. It had a slight smell of sulfur, but overall it smelled yeasty.
Does pacman form more of a mat on the bottom or does it fall out in a clean white layer like other yeasts?