I suppose maybe
... but I remember making a comment to SWMBO while it was cooling that it looked "not as see-thru" as my other worts. I'm also using WLP002 which is of cottage-cheese consistency and highly flocculant. I'll RDWHAHB for now but reserve the right to panic later
Can anyone offer any input in general terms, what affects would occur from a mash being too acidic or too alkaline? Much thanks guys.