Cold break or over mashed/boiled?

[nocsimian]

Just did my first AG batch with BIAB technique. Since I used Pilsner Malt, I mashed for 90 minutes and boiled for 90 minutes with the intent on getting as much DMS out of the batch as possible.

I chilled it down to 90 degrees in about 20 minutes and had a significant amount of what I assume are proteins in the wort. If you ever tried to make ice cream with a custard and didn't temper your eggs, you'll have an idea of what it looked liked. Is this cold break or a byproduct of the longer schedule?

I use a racking cane to transfer the wort and picked up a good bit of these proteins into my primary. I figure it'll eventually fall out of suspension and collect as trub but got to thinking that it might have been a good idea to filter it out during transfer. Perhaps a hop bag at the end of the racking cane would do it. Thoughts?

 

[Revvy]

I never bother filtering. And we usually describe the break from pilsner looking like egg drop soup.

 

[nocsimian]

Bingo - that's exactly what it looked like. Thx for the quick reply.

 

[whitehause]

Yep....first time I saw it I said " don't remember adding jellyfish"

 

[asterix404]

It's perfect, you did an awesome job. You will also have this drop out very quickly in the fermentation.

 

[pearlbeer]

Good food for the yeasties as well.

If you want to separate more trub, whirlpool the chilled wort (with a pump or spoon or something) then WALK AWAY. Let it sit for 20+mins to completely settle.

I wouldn't try to use any kind of filter or hop bag, etc. The small amount of tubr you might filter is not worth the risk of contamination at this point.