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Yes I’m one day into fermentation but this is not the norm sorry for any confusion but normally it is not this cloudy if milky looking I’m thinking it’s in the grain crush here is a pic

Just want to see why this is not the norm and what to not Tin you down this road

I usually try to hit between 150 and 154 but have been a little high the last couple times

Something is different from the norm and that’s what I’m trying find out it’s not the yeast bc I’m only 24 hours into fermentation and I have been using same yeasts for years I’m not using kettle finings so you think it’s the crush? My actual rest temp was 168 a little on the high side

The last three beers I have brewed are in the fermenters and all are cloudy .I have never had this problem before and the only thing that is different is my mill is crushing a lot more and my dough in temp has been about 164 . I think it’s the mill issue and I’m over crushing the grain . What’s...