Seperated malt extract from batch

Hello all I have a question regarding a batch of Lager brewed tonight. I added 4 lbs of powdered light malt extract to the boiling brew and after it all melted in i set it to cool. I pored the wort in to the rest of the cool water to make the total volume. I cooled it added the yeast after about 30 minutes or so it looks like all of the malt has sunk to the bottom. What gives? It almost look like it was curdled milk or something. Not even sure if its worth letting it ferment. Any ideas?

 

Hot break proteins and such, completely normal. You can try to avoid getting them in the fermentor but it's not a big deal if they do. Ferment away

 

Looks like there is some activity in there but not the usual vigorous activity I usually see the next morning. And it looks like a good inch or so of the sediment has already dropped.

 

Yup- it's just break material and not your extract. Means you cooled your beer very quickly, which is a good thing. You're good.