So I woke up this morning to find that my krausen had died down and left behind...something. It's an extract lager fermenting at 70 (yeah, I know, but I like esters). Yeast is wyeast 2308 Munich lager. Anyone know what this thing is?
My theory is that it's a protein donut bound by Irish moss that was deposited under the stopper during high krausen. Looks like the CO2 is slowly dissolving it so I'll just RDWHAHB!