Cold Break Question

[brew703]

I brewed today and racked cooled wort to my carboy. I have it sitting in my ferm chamber to get to pitching temp (64 degrees). Went to check on it and it appears there is a lot of cold break floating on the surface. I loaded the HBT app but for some reason it doesn't load on my S7 Edge. So I tried emailing photos to myself but cant seem to do that either.

Does anyone have any photo's of cold break floating in a fermenter so I can verify if this is what I have?

Also, is this something I need to be concerned about? and will it have any effect on the finished product?

 

[McKnuckle]

Cold break doesn't float, it sinks. It looks like cottage cheese (or a sponge?) as it drops, eventually landing in a solid fluffy pile at the bottom, which compacts over the course of fermentation into a shadow of its former self.

 

[RM-MN]

It isn't anything to worry about. Beer does some strange things going from the boil pot to the fermenter to bottles, not necessarily the same each time. If you have pitched the yeast the initial activity can bring some of the cold break to the surface or it might be floating on air bubbles from when you aerated it.

The best advice I can give is to put your wort in an opaque container, chill it, pitch yeast in the dark so you don't see what it looks like, and ignore it for 10 days to 4 weeks.

 

[brew703]

Here's what I am talking about. These photos are pre pitch.
I've never had this happen before. Once I raised the temps a bit the cold break began to fall.

 

[RM-MN]

Yes, beer making is not for the faint of heart because it can look really strange and make you wonder what is going on and if you should drink the resulting beverage. It looks like you are cooking someone's brains in there.

 

[brew703]

Yeah it was kinda strange looking. In 39 batches this is the first time the cold break floated like that.
I think the issue may have been I could not get my wort down below 85 degrees due to the ground water here is pretty warm so I racked to my carboy and put in my ferm chamber set at 55. I think that is what prompted the cold break to float. Once I got the temps to 64 it dropped.

 

[superbrew53]

Don't worry 703, those pics look like I could have taken them. I have seen
the same thing many times. I don't know if it is because of fast or slow cooling or perhaps a hard or soft boil. I guess many things can affect the coagulation of the break. What I do know is that it doesn't have any impact on the brew.