I am brewing a 10 gallon all grain Munich Helles using WLP860 and the yeast appears to be suspended in the fermenter in a way I have not seen before and wanted to get any opinions on weather it is contaminated. I used a plate chiller, yeast starter, aerated the wort with oxygen and am lagering at 52F. The attached picture is 3 days after pitching. The beer is very clear and I usually have much more haze in my primary so I wasn't sure if I just haven't been able to see the flocculation of the yeast in the past or if something went wrong. The WLP860 is a specialty yeast and may also behave differently.
Any advice would be appreciated.
Any advice would be appreciated.