Yeast starter concern

[blkandrust]

I currently have a 1000ml starter of WLP 002 on my stir plate. I have noticed that there seems to be some type of break in suspension in the starter. I haven't seen this before. Any suggestions as to what it may View attachment 1462053654301.jpgbe?

 

[cyanmonkey]

That would be the mighty flocculating powers of English yeast! Be amazed at its chunkiness and cheese like qualities!

This is also why English yeast tends to finish higher than a lower flocc'ing yeast.

 

[JonM]

I saw the picture before I read the Q and thought "That looks like WLP002/Wyeast 1968."

Totally normal. It's probably the most flocculant yeast out there. The egg drop soup effect happens every time with that yeast.

 

[blkandrust]

Lol. Thanks fella's. That's quite a relief.

 

[Lazarusnz]

Wlp007 does the same. Freaked me out first time it happened. Great all round yeast though

 

[Gnomebrewer]

Wait until you see the yeast cake in the fermenter with 002 - it's like a layer of rubber!

 

[Beer-lord]

Different yeast react differently. It's great to see how each has its own funk way of growing.
002 and 007 are chunky funky and you're good to go.
Have fun and happy brewing.

 

[day_trippr]

Wait until you see the yeast cake in the fermenter with 002 - it's like a layer of rubber!

To me, 002 is a Cottage Cheese explosion...

Cheers! (I mean, it just looks so wrong )

 

[jcav]

I just used Wyeast 1968 for an English Mild I just brewed and my starter was flocculating in 12 hours. Even with a stir plate it was clumping as it was spinning. Great yeast, super flocculant, and will leave some sugars behind as it is not as attenuative as some others.

John

 

[PrayCop]

Glad I found this since I got WLP 002 spinning up right now with an intense amount of the egg drop soup texture spinning in there. Even when I dumped it in after warming the package, it had drywall mud texture.

 

[Nil]

I got the same with a starter for Wyeast German Ale. The yeast had a tendency to agglomerate and looks very course after refrigeration. I have made hundred of starters and this is the first time that I observe this.