ESB trub from cold break

I brewed an ESB on Sunday. Everything went well, in fact, too well. Fermentation began in 5hrs and it's going strong now. I got the wort cooled from boiling to 65 in 12 minutes, not bad for using a ice bath IC. The following is some bad pics of the trub from the cold break. I couldn't get the bottom of the carboy because I put my carboy's in a crate for carrying, but the bottom was full of trub with about 3 inches of clear space in between. Now I need to brew every 2 weeks to keep this going! Cheers.