Too much sediment in Carboy?

[Kingguter]

Ok this is only my 2nd batch of beer. The first was in a Mr. Beer kit so I couldnt really see the sediment. This batch I did a partial mash. I used the HME from Mr Beer for the Whispering wheat, then I mashed 2 lbs of 2-row along with 6 oz of 60L Crystal. I sparged this after letting it rest for 1 hour at 155 degrees. Then I boiled the wort 1 hour. At 55 mins into boil I added .5 oz of Amarillo hops and .5 oz of Simcoe hops. I cooled the wort pot in an ice bath to cool, added the wort to spring water to make 8.5 quarts, and added safale US-05 yeast. The picture I attached is about 1 hour after I put it in the 2.5 gallon carboy. Check out the sediment in the bottom. Is it suppose to have this much about an hour after pitching?

 

[H-ost]

2nd batch, first time using grain? When you start using grain you tend to notice more sediment in your carboys. Alternatively, did you leave behind the coldbreak when you transferred to your carboy? Either way it looks fine to me and all the solids will settle out with time.

 

[Kingguter]

Yes it was my first time using grain. I think I got too much of the trube from the pot into the carboy. Or maybe I didnt let my wort settle enough before transferring. I guess practice makes perfect. How long after my wort chills should I let it sit for the solids to settle?

 

[H-ost]

Time really isn't the factor and most people transfer to their carboy as soon as they hit their pitching temps. When you chill the wort the majority of the solids will drop out and form the "cold break". From there you have 3 options: siphon the wort off of the cold break into your fermenter leaving most of it behind, pour through a funnel and screen or strainer to catch plenty of the solids, or just pour the whole thing into the fermenter not caring about the cold break. It is up for debate what leaving cold break in or out of the fermenter really does as far as flavor so it is kinda preference.

I wouldn't worry too much about the sediment though because when it comes time to bottle or keg you will be carefully racking your beer off of that layer of sediment trying to leave it behind once again.