I brewed an All-Grain Helles yesterday and was quite dissapointed to see how hazy, cloudy, milky the finished, boiled wort was going into the carboys. I do a mash recirc with a false bottom and a march pump for the last 15 minutes of the mash. Once clear, I did a 45 minute fly sparge (gravity fed into the boil kettle, I bypass the pump on the sparge to allow for gravity extraction). I had really clear wort going into the kettle. Then, after 15 minutes of the boil, a fantastic hot break: Egg Drop Soup Bigtime!
After 90 minutes I begin chilling (I have a 50ft. Jamil-style immersion chiller with Whirlpool) and was able to get below 90F really quickly, and then down to 50 with an iced pre-chiller. I assumed that the cloudy/milkiness was from the whirlpool and trub still in suspension, but after a 15 minute rest post whirlpool, I had a hazy, cloudy, floury, wort into the carboys? Ideas? I did add yeast nutrient about 15 minutes before flameout? Could that have given the haze? Thoughts?
Primary 1: Foreign Extra Stout
Secondary: Summer 08 Cider
Bottled: Imperial Red Rye Ale, Bourbon Oak Strong Ale