Wlp2 yeas bad?

[Dr-Jonz]

I was making a yeast starter last night with a vial of wlp2. When I shook it up to pour in to my flask it slightly resembled scrambled eggs, coagulated and chunky looking. I didn't really think anything of it, but this morning it didn't dissolve and still looked chunky. I guess my question is, Does anyone think I shouldn't use it?

 

[mkyl428]

does it look like this?

that's normal & fine

 

[Dr-Jonz]

Yes exactly

 

[mkyl428]

It's all good

 

[Dr-Jonz]

Thanks for the response, I'll go ahead and pitch it!

 

[winvarin]

That's the beauty of that yeast. 2 weeks in the primary and it will be a solid cake in the bottom of your fermenter. You will transfer the clearest beer you've ever seen. I make a bitter with that yeast that my dad still will not believe is not a filtered beer.

I believe I read somewhere that a lot of the British yeasts are highly flocculant because they've been bred for cask conditioning. So you want a yeast that clumps together and drops out readily.

 

[kanzimonson]

I think slightly more accurate would be to say that the British yeasts have been selected for top cropping, which is a function of cells being able to flocculate well and ride CO2 to the surface. But it also aids in dropping clearly.

Love that yeast strain!