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Your London ESB starter is typical of low flocculating English yeasts. Called the, "egg drop soup syndrome".
 
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This is expected from Wyeast 1968. It's highly flocculant, which is why you get the big clumps.
 
Good deal. Its my first time with this strain, as I plan to wash and harvest some for future brews. Just threw me off. Thanks for the info
 
When I wash it, I think what I am going to do it swirl it up with my sterile, deoxygenated water, let it sit for 3-5 min, then decant. The fluid I decant should be the trub mixture, leaving some of the yeast on the bottom. Then I will repeat and the second round should be majority yeast.

That is how I foresee my yeast washing going for this yeast. We will see in a few weeks.
 
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