hello everyone. Im new to the all grain brewing process. Ive run two batches so far and both have been a little cloudy. the amount of sediment left at the bottom was very minimal for the second batch ( an Irish red ale) but the beer still looks like a dark brown and cloudy in the carboy. the first batch i make was an ipa that i got the recipe from the Duclaw brewery it was kinda clear but could not see through it, it was also very hoppy which i know an ipa should be, but it was almost a bitter taste.
here is a pic of my setup.
I use the turkey fryer as my sparge water vessel. it has a spigot so i can release the hot water into the mash tun ( orange cooler) as needed. I conduct the mash by letting abut 3 gallons of 170 degree water into the mash tun then add about 10 pounds of grains. i stir abut every 20 minutes and maintain the 152 temperature for an hour. next step is to sparge. i will do a continuous sparge that takes about 30 minutes to collect 5 gallons of wort. i sparge into a bucket, then put the bucket on the highest tier and let it flow back into the turkey fryer and boil for an hour. for the first batch i used a water bath to cool the wort which took about 30 min. second batch, which seems cloudier i used an imersion cooler which took about 10 min. i then pitch the yeast at abut 70 degrees, let the wort splash into the carboy to aerate and let sit for 2 weeks. i havent done secondary fermentation and im not completly sure how to use the hydromemeter to get the gravity readings, i just know its where it should be because of the labels that say before fermentation and after on the hydrometer.
PLEASE HELP MEEEEE!!!