coldbeerisgood
Member
I used wlp 002 for the first time in my last batch of beer. I made a larger starter than I needed and saved some of the yeast in a sterilized (pressure canner) jar in the fridge.
I just made a starter for my next batch, and it seems cloudier than I remember. I let it ferment for 36 hours, chilled for 8 and decanted. The decanted wort tastes ok, but after 24 hours in the fridge it's still cloudy - like a hefeweizen. Does this sound normal? The yeast still looked like egg-drop soup on the stir plate.
I just made a starter for my next batch, and it seems cloudier than I remember. I let it ferment for 36 hours, chilled for 8 and decanted. The decanted wort tastes ok, but after 24 hours in the fridge it's still cloudy - like a hefeweizen. Does this sound normal? The yeast still looked like egg-drop soup on the stir plate.