Fellow Brewers,
I pitched a starter yesterday for my Sweetwater IPA clone that I’m brewing today and I think it went bad. I’m using Wyeast 1968. This morning when I went to swill it, it had formed a solid gelatinous mass on the bottom of the beaker and would not break up. When I picked it up yesterday at my LHBS, I noticed it felt half frozen and when I opened it to pitch the starter, it had a lot of jelly like particles. Is this normal for WYEAST London ESB?
1968 is a very high floccer so this “gelatenous mess” is exactly how that yeast behaves. Sounds like everything is normal to me.
Thanks, Matt!
Yup, that yeast is crazy. I posted this video the first time I made a starter from it.
http://www.youtube.com/watch?v=mbXiQa72yfI[quote=“dobe12”]Yup, that yeast is crazy. I posted this video the first time I made a starter from it.
http://www.youtube.com/watch?v=mbXiQa72yfI[/quote]Thank you so much for that! I’ve got a starter of that same stuff running now. (~12 hours) I probably would have tossed it thinking something was wrong. Yeast starters should NOT look like egg drop soup.
I’m now having a serious issue with stir-plate hypnosis.
