I just did a BIAB of BM's Centennial Blonde Ale I followed the recipe for 5 gals and the only change I made was add a .5lbs of the 2-row to make up for my inefficiency. I tasted the wort and it was very astringent tasting. It may have something to do with my method which is as followed. I dont have a big enough pot for a 5gal batch so I used my bottling bucket as a mash tun I put 6 gals of 168* water into it then added all my grains in a sack to that which brought the temp down to 150* I left it in for 60 mins stirring it every once in awhile by the end of the 60 mins the temp was still the same. I pull the bag out and strained pretty well. I then split the wort between two pots to boil with about 3 gals in one and 2 gallons in the other. I brought both pots to a boil but only added the hops to the 3 gallon one at the end of the boil I cooled the wort and combined them into the fermenter I shook this vigorously to aerate and mix the worts. Then I added my yeast which was rehydrated nottingham yeast I put the yeast in to some of the drip off from the bag about 4 oz of it and it was about 85-90* when I did this this sat in a jar for about 1.5 hrs I started it when I started the boil. The gravity came out to 1.042 which is almost on but it tasted very bad and it is very murky looking not clear at all. the fermentation took of and was really going crazy the next day. Did I do something wrong here?