Where'd the trub go??

[BM1]

I am very puzzled on this one.I did a step mash over the weekend which didn't go smoothly but I got good results on efficiencey and very nice looking wort .The puzzle is that there was very little trub/junk,etc.in the finished product.Or at least,maybe,it didn't precipitate,but I don't think this to be the case.
I transfered the wort to my bottling bucket and let it sit 30 min,then racked it to my fermenter.There was only about a half pint or so of trub left in the boil pot that did not go to the bottling bucket,the rest was relatively clear.From the bottling to the fermenter,there was almost none,just a little bit at the bottom which was only a little darker that the top part.I poured this into a quart jar and kept it overnight.I could not see any sediment there next morning. .
Is tis unusual,or not?
PS.I did do some skimming just before the boiling point.

Brew Date: Sunday,September 27,2009
W C Pale Ale
Total Grain: 5 lbs. 8 oz.
Total Hops: 1 oz.color]

Style: Who Cares?
Type: Partial mash Size: 5.25 gallons
Color: 12 HCU (~8 SRM)

Bitterness: 30 IBU.
OG: 1.048 FG: 1.012.

Grain: 2 lb. 6 row Pale
1 lb. Pilsner Malt
1 lb. Victory Malt
1 lb. Wheat malt
8 oz. American crystal 120L
Mash: 65% efficiency
Boil: 75 minutes SG 1.035 4.5 gallons
1 lb. Brown sugar.
1 lb. Home made Candy sugar.
Hops: 14 grams Cascade (6.5% AA, 60 min.)
1 oz. Kent Goldings (4.5% AA, 30 min.)

[sirgiovanni]

Well without being there I can only guess at a couple things to point out. First, the amount of trub will be proportional to the amount of grain you use. I did a 10% this weekend and easily had double to break that I normally see out of a 7%.

Second, it sounds like you skimmed the hot break. That is going to reduce the amount you will see at the end of cold break.

The only other thing, which I don't know, is how well you cooled the wort and how quickly before you transferred. But seriously, with only 5.5 lbs of grain, I would not expect a bunch.

[BM1]

Yep,you're probably right about the 5.5 lb.not producing much,but after re examining left behinds with a bright light behind the jar,I can see a lot stuff in suspension here.It appears that it is either equal or lighter than the wort.I can see right thruogh the very bottom of the mixture and the upper end seems much thicker.What I'm really not seeing is that signature gray goop that I would normaly see as sediment.I'm gonna see if I can find a lid for this jar and bring it to the meeting.
The fermenation process is going well with sweet,spicey,apetizing aromas wafting up overwhelmingly out of the chest frzr when I open the top.I had to change the lid (plastic bkt,ran out of carboys -all full)cause the 1st one wouldn't seal and it is quite ugly at this point. Munton's Standard Dry Ale Yeast ,chosen for it's sugar eating properties,but it smells great.