curdled yeast?

[devils4ever]

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.

 

[Revvy]

It's not "curdled" as in sour, that yeast just looks that way. Differnt yeasts look different, different yeasts act different and different yeasts form different looking krausens. Everything is fine.

 

[devils4ever]

I guess I should have done a search first. Now, I see a lot of info on this chunky yeast.

Maybe, Wyeast should put a message on the package stating that this is normal. :rockin:

 

[BigFloyd]

Yeah. I just pulled the flask off the stir plate to cold crash a 1968 ESB starter. When the stir bar was spinning, it looked like a cottage cheese beer-shake in there.

 

[chemman14]

Thats what a high flocculating yeast does! It clumps together . I used this in my ESB and was AMAZED at how brite the beer was coming out of primary

 

[CBU123]

Noticed this a few times as well but everything has always turned out fine in the end.

Chris