My wife found a bottle of Pro26 yeast that had been sleeping in the kitchen fridge since July 2010. I fed it and it wakes after a couple of days and produces a nice clean starter so I brewed a Munich style lager with it which has now been in cold conditioning for a week after the ferment finished at 1012, which was spot on. So far so good. Yesterday, I dumped a litre out of the fermenter (conical) to harvest the yeast and found there was very little of the nice clean lightly coloured yeast in the sample. I had a peek into the fermenter and there is still a dense ,thick and creamy layer on the top of the brew; something I've not seen before. This is the first time I have used this particular yeast and I wan't to know -
1. Is this normal
2.Is it in fact yeast sitting there
3. If it is, is it the nature of the beast to float there indefinitely.
1. Is this normal
2.Is it in fact yeast sitting there
3. If it is, is it the nature of the beast to float there indefinitely.