devils4ever
Well-Known Member
I made an ESB yesterday and used Wyeast 1968 (London ESB) yeast. I didn't have time to make a starter. So, I smacked the pack and within a few hours it puffed up as usual. When I went to pitch it, I noticed the yeast seemed like it was curdled, kind of like cottage cheese.
I pitched it anyway. This morning everything seems fine. The fermentation is running fine. But, what caused this? Is this normal? The yeast is about 2 months old from date of manufacture.
TIA.
I pitched it anyway. This morning everything seems fine. The fermentation is running fine. But, what caused this? Is this normal? The yeast is about 2 months old from date of manufacture.
TIA.