That was the temperature on the temperature strip on a glass carboy (in the basement) The air temperature in the basement was about 55 to 60 degrees.
I was also wondering if perhaps i over sparged the mash.
On
www.homebrewforums.com they have the following:
"Cause: Bacterial Contamination can be responsible, or not rinsing your equipment thoroughly after sanitizing with bleach is another culprit. Also, phenols can be leached from the grain husks by overcrushing or oversparging your malt."
It sounds like i might not have sparged correctly. What I did was have water flowing out of the mash ton while water was flowing into the top of the tun from the hot liquor tank. It sounds like for the second sparge i should just add all of the water to the tank and then drain it.
what do you think?