I am using washed yeast for the first time on 2 batches of Edwort's Pale Ale and have some really vigorous fermentation. However, the the rolling wort looks like it has large curd cottage cheese or egg drop soup floating around in it. Could it be the whirlfloc that I used also for the first time? I used a starter that looked good and temps are right at 66. I am just wondering if it is just the proteins from the whilfloc or an infection, or some overzelous yeast clumps.