Strange looking trub! What gives?

[Futureman]

I'm keeping the concerns with my latest (and only second) brew separate. I've resolved the issue of sour smelling beer (I think), and I'm anxious to move forward. Here is another strange development--strange for me anyway.

I racked my Scotch Ale after pitching some dissolved gelatin (proper instructions strictly followed). I started to see the finings fall soon thereafter. But the newly developed trub looks strange. Instead of the standard layer of sediment, it looks as if the trub has pulled away from the sides of the carboy. The edges of the layer are rounded and smooth; it looks similar to a layer of pizza dough.

I assume this is simply sediment coagulation due to the use of gelatin? I didn't see this while clarifying my first batch.

 

[Bensiff]

Could be something as simple different yeast flocculation characteristics between the strains of the different brews. I wouldn't worry.

 

[dougf]

Be right back, rebooting my computer, pics wont load.

All jokes aside, sounds fine to me!