I have this on a stir plate for a Saturday brew (English Bitter, of course). It is seemingly a bit “thicker” as it is spinning. Anyone else get this from this yeast on a stir plate? Really sounds like the stir bar is working hard to keep it spinning… We’ll see by morning how it goes…
Since the book on it (from the Wyeast website) says its similar to 1968, I would say that is what it is supposed to do. I know 1968 is super thick, and rather gloppy.
Yea, I woke up and it had thrown the stir bar, so I got it re-centered and restarted. This will be a great pitch Saturday!
Off the stir plate and chilling for a Saturday decant and pitch. All seems good, but it was a thick one!
i had the same experience. if i shut off the stir plate, i had to rouse the yeast first, otherwise the stir bar couldn’t get started.
It flocc’d well in the starter; anxious to keg in about a week and taste it!
I tried some that I racked to a two liter bottle and force carbed - really good stuff. I am using the cake on another batch today. 21 days grain to glass - I can’t argue with those results!