Wyeast 1968 Starter done?

[BobBailey]

First time making a starter with 1968 London ESB. Been on the stir plate for about 18 hours and turned from very cloudy to looking almost like cold break. I assume it ate up the extract that fast and is floculating. Has anyone seen this yeast eat up a 1.8L starter this fast? Just want a little confermation. Thanks in advance.

Bob

 

[JonM]

Sounds familiar. 1968/WLP002 look like egg drop soup when the floc out, so I bet you're in good shape.

 

[BobBailey]

Sounds familiar. 1968/WLP002 look like egg drop soup when the floc out, so I bet you're in good shape.

Thanks!
I didn't want to chill it down until it was done. I didn't shake the smack pack before pitching, so probably had a low cell count to begin with. Used to using White Labs' vials.

Thanks again

Bob

 

[JonM]

Still, it couldn't hurt to let it go longer. While that yeast does work super fast in my experience, I usually give starters 24 hours or maybe a little more. Clumping up doesn't necessarily mean it's done - just that it clumps up like 1968 tends to do.

 

[BobBailey]

Shut off the stir plate and almost everything dropped to the bottom like a stone. Betting it's done. In the fridge now waiting to be pitched into a Lagunitas IPA clone this weekend.

 

[JonM]

Nice! I used that yeast on a robust porter a couple weeks ago and on an ESB a couple weeks before that. Man, it takes off like a rocket, works fast, and then drops crystal clear. It's great stuff.