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Hi, good advice above.One other point is to pour off and taste a small amount of the starter before you use it. If it tastes really foul ditch it. A little vinegary is ok, but you will be sure if it is contaminated. Good luck.

It's the same strain as 1725 (apparently). If i was using these for an IPA, I'd be sure to mash on the low side.

I do a lot of yeast ranching with these slants. My process is take sterile loop full and innoculate into 15 ml of sterile 1.040 wort, grow for 2 days warm then add to 100 ml sterile 1.040 wort, all made with 1g DME per 10 ml. Then to get final starter for 5 or 6 gallon batch add 100 ml of fully...

I'm a yeast freezer and have a large library of British ale strains - its kind of a side hobby now! The Fullers strain should look like you descibe, it always reminds me of cottage cheese.

Hi - glad your beer went well. Starters frequently go like vinegar after a while, my understanding is that its the alcohol slowly oxidising to acetic acid.

G'day all. English beer brewer from New Zealand here, wishing you all well and happy brewing.