Large chunks = Cold Break?

[tyler2you]

This is my first crack at creating my own extract recipe (I've previously only brewed kits) and the first time I've seen anything like this in my carboy. From what I've read this is cold break creating the large chunks floating around in my fermenting vessel. Just looking for confirmation and some tips on how to not end up with all this junk in my primary next time. Should I have let it sit for a while before transferring to primary to allow this stuff to settle out?

[ame]http://youtu.be/holunf2SRO4[/ame]

6 lbs NB Gold Syrup
2 lbs Light DME
1 lb Carared (mini-mash)
1 lb 2 row (mini-mash)
1 oz Magnum 60 min
1 oz Cascade 15 min
1 oz Centennial 5 min
1 oz Citra 5 min
1 oz Amarillo 5 min

I did a mini mash with the grains in 3 quarts of water at 155 degrees for an hour and then sparged with another quart of 170 degree water. Added filtered water to bring my pre boil volume up to 6 gallons.

I used a Hop Spider for my Hop additions. I added a teaspoon of Irish Moss at 15 minutes when I put my immersion chiller in the kettle. Had the Wort down to 68 in about 13 minutes and transferred to my 6 gallon Carboy. I did notice quite a bit of suspended matter in the wort as I was transferring and very little trub at the bottom of the kettle.

Yeast is 2nd generation US-05 in a 1500 Ml starter. Saw bubbles in the airlock within 2 hours and vigorous fermentation in about 12 hours.

 

[Brewser_]

I think those are chunks of yeast floating around.

 

[petrolSpice]

Did you use whirlfloc? That's kinda what mines looks like when using that stuff. Once fermentation is done it will settle out on the bottom.

 

[tyler2you]

Used Irish Moss for last 15 min of the boil instead of Whirlfloc.

 

[ScottG58]

Looks like a yeast party. Very active fermentation. It will settle down. Fun to watch though.

 

[MindenMan]

What worked for me to clear my wort before transferring, was to chill before racking. It does take an extra step, but I lose less wort overall. I use a three layer paint filter to catch the clumps of trub before they go into the fermenter. It doesn't catch the "silt" type stuff, but I don't lose between 1/2 and 1 gallon per batch anymore.

 

[beernardo]

Just on an off chance - did you use whole hops?

One time I had a bag rupture when dry-hopping and the hop leaves were all throughout the beer. Really annoying. They went through the tubing, no problem, and I was picking them out of my teeth after drinking. It's hard to tell from the video.

 

[tyler2you]

Just on an off chance - did you use whole hops?

One time I had a bag rupture when dry-hopping and the hop leaves were all throughout the beer. Really annoying. They went through the tubing, no problem, and I was picking them out of my teeth after drinking. It's hard to tell from the video.

I used all pellet hops. The chunks look like large cheese curds