Help identify - Stange yeasty thingies

[imark]

I built up some rochefort harvested yeast and made a 2L starter. I had to cancel my planned brew so harvested off the yeast into a jar for a week or so and put it in the fridge.

So I took it out today to get a new starter going with it and as I left it warm to room temp on the worktop. There were little cream mole like slightly raised blotches on the surface of the darker layer initially and as it warmed I noticed some strange clumpy bits start to float to the top. See the picture below.

I don't get a bad smell to indicate bacterial infection but I havent seen this sort of thing when I've done this before. Can anybody cast some light on this?

[marceldesailly]

just the yeast warming up an getting active. any worries taste the wort before you pitch

[Tom]

It's probably caused by carbon dioxide bubbles falling out of solution as it all warms up, but still being trapped to the yeast. Nothing to worry about at all, visually.

[imark]

Thanks guys. I wanted some 2nd opinions and that's good enough for me.  I think it was the rapid warming due to the unseasonably good weather. 

[Tom]

Bear that temperature in mind when you're fermenting. You might need to find a cooler place than usual to avoid unwanted flavours.

[mr hoppy]

Rochefort is an absolutely savage yeast. I used it a couple of times and it's well able to ferment out 80-90%, nice and fruity (raisins/stone fruit) but not that spicy/phenolic: great in lower ABV beers as well.