So I don' know exactly hoe to explain this and I don't really think it's bad... but in the pictures below you can see that my wort after chilling and before pitching the east has a TON of what seems to be protein floating in suspension. After about 40 minutes it all settled out to the bottom of the fermenter, then once the yeast started kicking into high gear it basically ate all of this crud... Has anyone seen this happen in their brewing?
Is this just what cold break normally looks like?
Thanks for the input!