So this photo is from an IPA I brewed 2 weeks ago, pretty soon after pitching yeast (like an hour or so). When I transferred from my kettle to the carboys via counterflow chiller, the beer had a strange haze I'd never seen before - and it stratified after I aerated it and pitched the yeast as seen below:
Anyone ever seen this before? Obviously it isn't a bacteria thing, as it's one hour removed from boiling, and it went away during fermentation as the yeast mixed it all up and everything settled out at the bottom, but I'm just really curious. I brewed a Red IPA last night and it happened again, though not quite as severe with the separation.
Nothing fancy about my setup or recipes, 152F mash, 45 minute sparge, 60 minute boil with whole leaf hop additions throughout. 2-row, crystal and munich malt.
Something to do with the very cold tap water in the CF Chiller?