Junk at the botton of me wort

Hello everyone.

I cooked a batch of pale ale about 2 weeks ago and will be doing it again soon. But I have a question before I repeat:

Last batch had all sorts of "heavy" stuff at the bottom of the brew kettle when I poured it into the carboy--looked almost like tapioca balls. I think this comes from the hot break(?). I just poured it in, thinking it would just settle out into the trub anyway. Should I have tried to leave it in the pot? Or perhaps strained it out? What was it? Can somebody drop some wisdom on me?

the monk

Hot break, leave it behind if possible.

. . . But don't fret over not having done so.

It's best to leave it out, but the fact is that your beer will be just fine anyway.


Cheers,

Jens-Kristian

I pour through a funnel filtered with cheese cloth, it significantly reduces trub