Help Crazy stuff in kettle after cooling

[elevatorbri]

Yesterday was my first attempt at All Grain brewing. After cooling there was a huge amount of gel looking stuff in the kettle suspending trub and other hop debris. I tried straining it but a lot got into the fermenter carboy. I have attached 2 photos. 1 when first put in the fermenter and the other from this morning after fermentation had started. Most of it seems to have disappeared and fallen but I wonder if it will affect taste. I never saw anything like this when I brewed from extract. Here is my procedure... Please help / comment if you see anything wrong. It is the rocky pale ale all grain kit from midwest.
I brought 8 gallons of water to 165 then put 3.75 gallons into my igloo cooler with 10lb of grain, The temp went to 153. I stirred it and let it mash for an hour.
I brought the remaining water to 175. I pulled my bag from the cooler and dunked it in the 175 kettle water, the temp dropped to 168 or 169. I stirred it and let it sit for 15 min then pulled the bag and drained it and added the liquid from the cooler. I then boiled the remaining 7 gallons for an hour, adding hops etc as usual. I added a whirlfloc tablet with 20 min to go. After the boil, I whirlpooled and let it stop for 10 minutes with the lid on to settle, then put my chiller coil in the pot and cooled it.

It was the first time I have used whirlfloc, I usually use Irish Moss, maybe that is it? Or did I mess up the temps somehow? My previous worts came out of the kettle tap quite clear. I also squeezed the bag pretty hard, is this wrong?
Thanks for any help or insights.
Brian

 

[Seven]

Don't worry, it's normal. It will all settle out in time. Looks good!

 

[vinylrooster]

No worries, this happens with all grain. There is quite a lot of debate about whether this stuff is good or bad for fermentation. Some people argue it is good for overall yeast health, while others say it can impart minor off flavors. Personally, I remember seeing this on my first AG brew and it startled me, but my beer tasted amazing so I'm not sure it matters.

If you are really concerned about it, try whirlpool AFTER chilling next time and then just siphon from the side of your kettle. You said that you whirlpooled prior to adding your chiller, which will just nullify the effect of whirlpool unless you are really really careful I guess.

Cheers

 

[Yooper]

The big goobers are "cold break" material. The very small ones, that look like egg drop soup, are "hot break".

Seeing that is a good thing- it's coagulated proteins that have dropped out of the wort meaning that you'll have a clearer "cleaner" beer in the end with no chill haze or other cloudiness!

I don't have a good way to filter my wort, so much of my break material ends up in the fermenter. I have a counterflow chiller, so all of the cold break goes in. don't worry, as it will compact down tightly with the rest of the trub, and it won't be filling your carboy like that!