What is this? Infection or proteins?

[malt81]

Hello

I have made 3 BIAB batches and in the last one I used irish moss. After fermention I saw this in my fermenter:

Beer tastes good, smells good and is the clearest beer after fermention step I have made, but I have never noticed anything like that. Also not in in my 8 extract batches. It was a little bit troublesome to bottle this batch.

I used 7 g (0.25 oz) for 23 L (6.07 gal) batch of irish moss, like reccommended on tha label of the irish moss' packet.
I remember, that when I transferred my cooled wort into the fermenter I also poured a little bit sediment from the bottom of my kettle.

This is a lager beer. I used Fermentis w34/70 yeast. It fermented 13 days @ 12 C (53,6 F), no cold crash.

Are these just proteins?
How to avoid this in the future?

BR,
A

 

[TexasDroughtBrewery]

Looks like proteins.

 

[beergolf]

Coagulated proteins.

No need to avoid this. It will make for a very clear beer.

 

[jerryboy]

If you can cold crash it before bottling it will help them to fall nicely to the bottom. But yeah,looks like protein to me.

 

[Sammy86]

Another vote for proteins...

 

[malt81]

Thank you for the replies, feeling better now
Any tips besides cold crash for a smooth bottleing?

 

[Michigan_Wolfman]

Oh man! That looks questionable!....you better bottle it up quick and send us all a sample!

 

[malt81]

Well, this one is already bottled, so step by
Last 5 bottles was hard to fill and got fuzzy but looks like the best batch I have made so far