flying trub in yeast starter

[Redtab78]

So I started a starter in 2L flask Wed afternoon, everthing appeared to be going smooth, yesterday, I turned the stir plate down some (to mid way) still had a cone vortex though, then last night I went to check on it, and the color went from a smooth tan creamy color, to the same color, but with what appeared to be chucks of clumped up trub flying around. I did not take the foil off at all, so it was still sanitized. I took the starter off the stir plate, and stuck it in fridge to cold crash....my thoughts was that perhaps I could decant, and make another starter wort, and revitalize it.

Having all that said, is it savable or normal? or should I just RDWHAHB?

I've only mad one other starter, and this didn't happen, but then again, it only stirred for 24 hours before pitching.

 

[flars]

Was the yeast in the starter a moderate to highly flocculant yeast? If it was you most likely were seeing chunks of yeast.

 

[Redtab78]

Was the yeast in the starter a moderate to highly flocculant yeast? If it was you most likely were seeing chunks of yeast.

it was Wyeast 1968 London ESB

 

[kombat]

Bingo. That's a trait peculiar to that strain of yeast. Threw me off the first time I used it, too. Looks like egg drop soup. Perfectly normal.

 

[Redtab78]

Bingo. That's a trait peculiar to that strain of yeast. Threw me off the first time I used it, too. Looks like egg drop soup. Perfectly normal.

yes, perfect description lol...so should I proceed with it in the fridge, them tomorrow warm it up prior to temp?

 

[FVillatoro]

it was Wyeast 1968 London ESB

Yup! Bingo x2! This yeast turns into a thick paste almost and I love that!
When re-repitching slurry I just tilt the fermenter and all the remaining beer goes to the side, but since the yeast flocculates so well it sticks to the bottom of the bucket and it's very easy to scoop it up and place inside a mason jar.

Completely normal with this yeast strain!

 

[kombat]

so should I proceed with it in the fridge, them tomorrow warm it up prior to temp?

Yup. Put it in the fridge tonight, then take it out of the fridge tomorrow and let it warm up on the counter while you're brewing. When it's time to pitch, decant the spent wort on top, leaving enough to swirl the yeast up off of the bottom, then pour the slurry into your fermenter.

 

[FVillatoro]

yes, perfect description lol...so should I proceed with it in the fridge, them tomorrow warm it up prior to temp?

You can place in the fridge and then decant, but I've made a starter before, and the next day (still at room temp), the yeast had dropped by itself and I just decanted before I pitched it on the beer- swirled hard to dislodge the yeast.
I got a really fast fermentation and I got a 81% attenuation with it (much more than I calculated for).

I'd say with this yeast either way works fine.

 

[Snubnoze707]

it was Wyeast 1968 London ESB

This yeast clumps up like crazy. It's normal.