Yeast Starter Question

[Eastside Brewer]

I have been doing yeast starters in a flask on a stir plate for the last 6 batches and have had good success. I always enjoy watching the process. This last starter was 2000ml DME @ 1.036, a little yeast nutrient and 1 vile of WL English Ale yeast. After the first 24 hours or so, there were large white chunks that started to develope and as the wort recirculated. I have never seen that before. So is that yeast that has flocculated out, or is that just protiens forming trub? I took it off stir plate and put in fridge for a Saturday Brew, I'm sure it's fine, I just don't know what the chunks are all about.

Eastside

 

[surfbrewer]

I'd like to suggest penecilin. White chunks are never good....

 

[nealf]

How does it smell? If it smells absolutely horrifying I would consider trying over. If it smells like beer its probably just yeast; do you have any pics?

 

[Sherpa FE]

Had the same thing happen to me with a smack pack of London ESB....got all chunky. I did a search and after a few tries found some old threads where this had happned to other people.
The general concensus was high flocculation of the yeast and not to worry about it.

 

[Joe Camel]

Wyeast 1968, the ESB ale yeast is extremely flocculant, looks like cheese curds rather than cloudy. If that is White Labs version of 1968, WLP002, then the chunks are yeast.

 

[Brew-boy]

Normal for WLP002

 

[Eastside Brewer]

Thanks for all the input, it smells just fine. It sounds like this is what I should expect with this yeast. I wil just RDWHAHB.


Eastside