slayer84
Member
I recently brewed my first all-grain batch of beer ( Haus Pale Ale) and lets just say that you can def tell that I am a noob. I mashed in a 10 gal rubbermaid cylinder cooler with a 12in SS false bottom for 60 min at 152 and crushed my grain with a Schmidling AA maltmill set at factory settings. Water-to-grain was 1.25 to 1lbs of grain, no mash-out, and fly sparged with 5gal of 170 degree water. My two problems were: I constantly got grain particles in my wort regardless of how many times i vorlaufed, and my beer is incredibly hazy. Its worse then a hefe and its always there regardless of temp. Any info on what I did wrong?