WLP500 Bottom Fermenting?

[Coontail]

This is my first time using this yeast and 24 hours in I have bubbles, krausen, and a yeast cake. Did white labs mis-package a lager strain?

 

[Stand]

Looks right to me. That is the most aromatic yeast I have ever used. Unmistakable.

 

[Coontail]

So strange

I've got it at 68°f right now should I let it run wild?

 

[Beerswimmer]

Yes!

 

[Stand]

Let it rip. Great yeast!

 

[filthyastronaut]

Good chance that's trub in some form, not yeast. Regardless, bottom fermenting comes from the reduced temperatures of a lager fermentation causing a less vigorous fermentation with slower CO2 production, so there may be more yeast settling. It's a misnomer. In reality yeast is dispersed thought the fermenting liquid.