I just started a 10 gallon batch of Edworts Bavarian Hefe. I doubled the recipe he has posted. The mash was a little lower at 150 for 90 minutes. Mashing went fine, sparging went fine. I did everything the same as I always do. This is the 4th batch of this Hefe I've made.
My question is: just after the hot break I noticed clumps of coagulated protein....I think. I have never noticed this before...they look like little thin spongey things about the size of a dime rolling in the boil......is it coagulated protein?
Revision:I just checked on it after I first posted. The pieces are slowly breaking up...they dont seem to be as big. I still don't know what it may be.