what happened to my yeast
- Thread starter Leukass
- Start date
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Perfectly normal. 002 is really clumpy. Looks great actually. 
Looks like a cottage cheese yeast shake!
Just like Hammy said, what you're seeing is perfectly normal for a starter with WLP002/WY1968ESB.
Watch your ferment temps carefully with this strain. Start it at 63-64*F. When it starts to slow down, bump it to 65-66. A few days later, raise it up to 68-69*F until finished. If it stays too cool after activity slacks off or if you have a temp drop, it will fall out of suspension prematurely and form the most solid, rubbery yeast cake you've ever seen. You'd have to rouse it with a sanitized spoon since swirling won't even budge it.
Just like Hammy said, what you're seeing is perfectly normal for a starter with WLP002/WY1968ESB.
Watch your ferment temps carefully with this strain. Start it at 63-64*F. When it starts to slow down, bump it to 65-66. A few days later, raise it up to 68-69*F until finished. If it stays too cool after activity slacks off or if you have a temp drop, it will fall out of suspension prematurely and form the most solid, rubbery yeast cake you've ever seen. You'd have to rouse it with a sanitized spoon since swirling won't even budge it.
dinnerstick
Well-Known Member
just adding another 'yep' to the ones above. i love that cheesy yeast. scared the dump out of me the first time i saw it clump up like that. def keep an eye on it and raise the temp like bigfloyd says
brettg20
Well-Known Member
I remember the first vial I bought of 002 and remember thinking the same thing before I pitched..you are all good
Alucard1983
Well-Known Member
I remember when I harvested yeast from a bottle of beer it looked like cottage cheese. When I let the yeast settle and then decanted and added more wort the yeast broke apart and looked normal. You can try this if you wanted.
