Originally Posted by brunoshad
So, a little more explanation of what happened. Again my first attempt at AG. I misunderstood my LHBS instructions about the mash water and I drained off and didn't use, at first. I used my sparge water in the kettle, but since my gravity was so low, .010, I got nervous and added 3# off DME. After realizing my mistake of not using the original mash water, I added back to brew in fermenter. My OG was 1.065...but this brew is very, very cloudy. I totally get it's a wit and should be somewhat cloudy, but I can't see through this. Also, I checked the gravity and it's at 1.001..Is that even possible? I used WPL400 yeast. It may turn out tasting okay, but if I calculate correctly, the ABV will be 8%.
This has to be one of the best "oh god, wtf did I do" first all grain stories that I have heard (my first AG hefeweizen tasted like grain husk and creamed corn after about 2 weeks in the keg so definitely not trying to make you feel dumb
If I understand correctly that you mashed, drained the first runnings into a bucket, boiled the sparge water, DME, and hops, then added the unboiled first runnings directly into your fermenter then I can assure you with about 99% certainty that you are going to have a sour beer (might not be bad, wits were historically relatively sour beers).
Lactobacillus (lactic acid forming bacteria) is naturally occurring on pretty much all grain that you will use in your brewing. The boil normally takes care of this, but if you didn't boil your first runnings then it is happily fermenting away in your primary alongside your yeast. I would let the beer ferment out and give it a taste. If it is sour then just set it aside in a glass carboy for a few months and try it again--it will probably be much better.
EDIT: Having bacteria and possibly some wild yeasts in your fermentation would explain the very high attenuation (1.001) that you are seeing.