London ale yeast, clumpy starter?
- Thread starter arborman
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
jsguitar
Well-Known Member
I haven't used that particular yeast but English strains in general tend to be clumpy like that, so my guess is that's it totally normal.
oneandahalfshepherds
Well-Known Member
- Joined
- Apr 26, 2013
- Messages
- 147
- Reaction score
- 34
Yes
High flocculation
High flocculation
oneandahalfshepherds
Well-Known Member
- Joined
- Apr 26, 2013
- Messages
- 147
- Reaction score
- 34
Bet its 002
beergolf
Well-Known Member
Ah yes the cottage cheese starter.....
Perfectly normal.
Perfectly normal.
That looks a lot like Weast 1968 London ESB. I call it my "cottage cheese yeast".
You can start these high flocculators on the cool end of their range, but be careful to not leave it there too long or it will want to drop out before the job is complete. After a couple of days, I'd ease it up into the 65-66*F range and then give it a d-rest (yes, they will produce diacetyl) at 68-69*F for a few days before cold crashing.
This stuff will produce a very compact and firm yeast cake.
You can start these high flocculators on the cool end of their range, but be careful to not leave it there too long or it will want to drop out before the job is complete. After a couple of days, I'd ease it up into the 65-66*F range and then give it a d-rest (yes, they will produce diacetyl) at 68-69*F for a few days before cold crashing.
This stuff will produce a very compact and firm yeast cake.
