Every batch I've done there has been white protein looking solids that toss and turn in the boil. I'm brewing an A PA at the moment and don't see any of those white specs. Did I do something wrong? I'm using pilsner malt, maris otter, munich, and carapils.
That's the hot break. It's normal. Sometimes it's more noticeable. Sometimes it happens sooner, or sometimes later.
The hot break in the kettle is largely comprised of protein and polyphenols (tannins). The type/amount of hot break developed will be dependent on the grains used to produce the wort. So, unless you have the same exact grains used for the mash the type/amount of hot break will vary from batch to batch. Cheers!
