Anyone ever had this happen?

[Grannyknot]

So yesterday during the whirlpool, I opened the lid to the kettle and noticed that all of the hot break had coagulated into a mass and was floating like an island in the center of about 11 gallons of wort. Usually it all sinks to the bottom.

Recipe was: 12.5lbs 2row, 5lbs Pilsner, 0.5lb Acidulated
I didn't use any irish moss or whirlfloc, but I rarely do. Wort temp was 160 when I noticed it.
I suppose I should have taken advantage of this and scooped it out with a colander or something.
Anyone ever seen this happen?

 

[ImNoExpert]

Cool!

 

[beersk]

Wow, that's interesting and cool. I don't get that, but I don't whirlpool. It'll look kind of coral reef-y sometimes though, which is cool looking.

 

[brewkinger]

Very cool. Did it stay compacted like that until you were done transferring to fermenter?

 

[Nagorg]

Nope, never had that happen. Always settles out in the bottom for me. Does look cool though!

 

[Grannyknot]

Very cool. Did it stay compacted like that until you were done transferring to fermenter?

Not exactly. Once it settled down on the bottom of the kettle & got jostled around, it broke up pretty easily.

 

[brewkinger]

That is a textbook "protein coagulation" if I have ever seen one....:rockin: