First the pro forma apology: Sorry if this is a duplicate thread.
So I just did my first AG brew with wheat (c. about 25% of the entire grain bill; the rest was a pale malt/Pilsner malt combo). Single infusion mash @ 152F. So no protein rests. I got a pretty funky boil fill with all sorts of globulous matter. It looked like coagulated proteins which I am not at all unfamiliar with. but i was kinda of shocked by the scale of it all. It was kind of like watching pools of algae blooming in a pond. And some of it was actually jelly-like. I noticed this latter element after my Irish moss addition. Anyway, is this normal? Should I be worried?
So I just did my first AG brew with wheat (c. about 25% of the entire grain bill; the rest was a pale malt/Pilsner malt combo). Single infusion mash @ 152F. So no protein rests. I got a pretty funky boil fill with all sorts of globulous matter. It looked like coagulated proteins which I am not at all unfamiliar with. but i was kinda of shocked by the scale of it all. It was kind of like watching pools of algae blooming in a pond. And some of it was actually jelly-like. I noticed this latter element after my Irish moss addition. Anyway, is this normal? Should I be worried?