IPA with cropped yeast starter

[derbedeu]

Hey guys,

Just made an IPA (1.065 OG) with US-05 harvested from a previous fermentation, wich I made a big starter with. Went by the book, so I calculated my starter at 1 mil cells/ml/Plato and ended up with a necessary 1 liter of slurry (200 liters brewhouse). 16 hours after pitching, I end up seeing this:

Have to say I’m a bit surprised; every time I used dry or rehydrated yeast, next morning after brewing had a nice foamy layer on top of the brew...

So, any ideas?
Cheers!

 

[divrack]

Slurry density can be confusing.
I normally get rapid starts when using reharvested yeast but there are a million things that can affect it.
However either way that looks like the yeast getting stuck into it now, first production of gas is raising the clumps you see. It'll be going as normal soon.
Fwif I split a batch the other day and poured a bunch of hoppy trub from a still going ferment into one and chucked a reasonably old single vial of burton into tother, being too lazy to bother with a starter.
The random trub exploded within a couple hrs, while the single vial took about 48hrs to show any sign of life.
I'm not to worried though, a vigorous fast ferment isn't particularly relevant to end product. Only downside is more time to get an infection.