Just cracked my first all grain. A bit early, just wanted to taste as I'm anxious. Tastes good but extra cloudy - the wort got up to 205 or so but no boil. How does that impact the beer - taste, look, etc
well, lets see... he said it didn't boil, not that it didn't reach 212 degrees, so i wonder if he means it didn't boil or whatever...that means there will be no protein break. it needs to boil to separate the protein from the wort
Mine doesn't reach 212°F either, but then again I'm not at sea level. Remember, the boiling point of water is 212°F at sea level. The best I've ever done is 209°F. I think I'm about 500ft above sea level.
When you "boiled" yours did it foam up at all? If it did then you got a hot break and the haze you're seeing could be chill haze from not chilling it fast enough. I can't recall if a weak hot break impacts clarity or not.
Consider making smaller batches that you can bring to a boil with your equipment. I do my batches on the stovetop and do 2.5-gallon batches instead of the standard 5 gallon batches because I can bring 4-5 gallons to a boil.