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