Can anyone tell me what the hell is floating in my wort? Looks like fromunda cheese.
I'm at boil for a simple All Grain Czech Pilsner (Weyerman Pilsen, Carafoam and Munich II). I overshot my efficiency due to crush (86%). Haven't added hops yet. Notice the crud right about the time I hit the hot break. It seems to be increasing in quantity as I boil.
I'm assuming it's just proteins coagulating, but in 100+ batches I've never seen hot break like this.
Any insight?
I'm at boil for a simple All Grain Czech Pilsner (Weyerman Pilsen, Carafoam and Munich II). I overshot my efficiency due to crush (86%). Haven't added hops yet. Notice the crud right about the time I hit the hot break. It seems to be increasing in quantity as I boil.
I'm assuming it's just proteins coagulating, but in 100+ batches I've never seen hot break like this.
Any insight?