Yeast settled already

Hey gang!
Just brewed my first batch yesterday. I rehydrated the yeast, per instructions, and pitched it at about 78 F. I stored it at a 65 F location, it's an ale yeast, and when I took a good look at it this morning it looks like there is a lot of cream colored sediment at the bottom of my carboy. Probably just paranoid, but I thought I'd post the question in case there is something I did wrong. I did give it a good shake when it was pitched.
Is this normal?

That's the trub and probably some hot break. Mostly coagulated proteins. Pefectly normal. Sounds like it's going to be a good beer.

Thanks for helping me calm down!