I'm still cutting my teeth after 8 batches - 6 of them all grain - on getting my beer to taste right. My batch #6 of the dogfish 60 clone from this forum turned out great - different from actual dogfish head 60, but still great.
This batch and several other keepers had a nice, coagulated trub cone after the boil for a decent yield.
I also did the centennial blonde, and Yoopers house pale ale from this site. These both shared three things in common: that fine, watery trub after the boil and cold break (70 degrees), an off flavor that renders it basically undrinkable, and excessive sediment in the bottle ( maybe a 1/4"). I also have a batch in the fermenter that had the fine trub, I'm hoping it's drinkable.
It was suggested in another post that maybe my a high mash ph could cause this - I only know for sure that the batch in the fermenter had a ph in the upper 5 range, the other two weren't tested.
I used Chicago tap water for all batches so far. It goes like this:
Ca - 36 ppm
Mg - 12
K - 1.55
Na - 9
SO4 - 28
hardness CaCO3 - 149
Cl - 17
Cl2 - .82
Total Alkalinity CaCO3 -104
pH - 7.64 - 7.79
I'm thinking of adding some CaSO4, CaCO3, and a pinch of NaCl.
Am I on the right path to getting rid of my trub problem, or do my problems lie elswhere?
EDIT : I'm thinking of adding some CaSO4, "CaCl" and a pinch of KCl - I'm going from memory only.