Originally Posted by tschuess

First, I want to apologize as I've misled everyone (and myself) by being unorganized. It turns out that what was shown was unfermented wort. I know it seems completely ridiculous that one could make that mistake. However, I currently have 3 beers in progress. I mixed up one of the beers that I racked to a secondary the other day (the dubbel) with the one shown in my pictures (Oktoberfest-style ale). They surprisingly looked the same except for that break material at the bottom of one.

So sorry again. I blame beer.

However, this was the first batch I've made using Whirlfloc which now explains why you can see a bunch of hot break proteins that coagulated this way after cooling it quickly overnight (cold floor). The amount of material is surprising though, as I strain my wort before going into the fermenter.

I pitched the yeast two nights ago and have had crazy fermentation and krausen. If I had used an airlock instead of a blow-off tube, it might have become a Better Bottle bomb! So we'll see if the same happens with the next batch using Whirlfloc...

Originally Posted by tschuess

As much as I don't want to repost my mistake, here it is. No infection - just coagulated proteins from using Whirlfloc.

Originally Posted by AndrewD

OP is gonna have to post the explanation at the top of each page or this thread will just keep growing like an intestine-like infection.