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Stored at the same temp. And it's not even starting to clear.

i made my first lager, fermented at 50, fined it with gelatin and it was crystal clear. I had to take my keg out of the keggerator when my fridge died and needed it to pinch hit. Ever since, the lager is super hazy. It’s been long enough that I don’t believe that it’s due to sediment either...

no pump. 50% efficiency. I'm seriously considering quitting this hobby once and for all. I'm just so bad at it. I have no clue what I did wrong. Same LHBS same crush. Mashed at 152-153 for an hour.

I tried the pump thing and ended up pulling all of the wort out of the bottom. It led to awful scorching and E4 errors. I actually had to dump that batch. When I tried again, it seems that I had a thicker mash and the sparge water took a long time to drain through. It was perfect, and I...

I feel like I should know this, but how do you control batch sparge rates? When I lift the basket and let it drain, it seems like the sparge water drains out too fast to really be effective. Am I doing something wrong? Should I just add the sparge water to the kettle with the basket in, lift...

I will take that kegerator. Only problem is that I'm in Akron, OH and don't have time to drive all the way there until middle of next month. If you're willing to meet somewhere, I can try and make it one evening after work. Of course, I'm assuming the fridge works, right?