never noticed this before. Is it normal?

[sar_dog_1]

Ok, first of all, this is not a "is this infected?" post. But here is my story

I brewed this sat morning.

Its a kolsch with a og of 1.047. I hit all my numbers but the only hickups during the brewday was I was unable to get a full boil. This was the first time i used my keggle to boil with on a propane bayou burner. I was unable to get a rolling boil in the sort of windy 10 deg weather. But it was moving. It was very difficult to see because it was a 5 gal batch in a keggle and there was soooo much steam. lol after my 90 min boil, i put my immersion chiller in and.....it was frozen solid. hmmmm lesson learned??? yup! so i tried to cool my keggle in a pile of snow for about an hour. I was able to get the temp down to about 90deg. I then transfered the wort to my fermentor, covered, and placed on my basement floor for further cooling because i had to take my son for his first haircut. (ready? awwwwwww) when i came home, I opened my fermentor to pitch my yeast starter and i saw this. (btw, i forgot to mention i used irsh moss in the boil.) I have seen the coagulated protiens before as they settle in, but never anything like this. the temp of the wort was about 60deg when i took this pic. I am 99% sure this is perfectly fine, but my concerns over my hot and cold breaks (or lack there of) lead me here. To poll the fine folks who I hope have seen this before and put my mind at ease.

Thanks for reading and I hope to get some well informed answers!

Cheers!

 

[mmertz]

I think you forgot to post the picture.

 

[sar_dog_1]

oops. lol

 

[QuercusMax]

If you had just finished chilling, it's gotta be from the irish moss. There's no way you could get anything growing in there that fast.

 

[HonestAbe]

Looks like a picture from the Hubble Telescope :cheers:

 

[rdkopp0153]

That just looks your cold break coming out of solution and settling to the bottom. No worries in my opinion, although tough to tell from a picture.
They are proteins that precipitate when the wort is cooled rapidly and drops below about 80F.
Some people try and let this settle out in the kettle, then rack off of it. Others transfer all of it into the ferementor. I like to include a little break material.

 

[sar_dog_1]

Thanks everybody! I feel much better now!