Muddy water and the whisk from hell?

[ph0ngwh0ng]

Hi!

Since I went all-grain, my beers have all been quite clear. Not crystal, but then again I never use any moss/finings, and I'm not big on cold crashing. But my beers all become clear in the fridge.

Except for the last two batches. Muddy as the Mississipi.

Same water as before (tap water + campden). I've used Nottingham for one and Wyeast Irish Ale for the other. I always leave the hot break/hop material in the kettle. Only difference I can see is I now use a whisk to stir the mash after mash-in and in between sparges (I double batch sparge). I stir like a bad motha****a. Is it possible that I'm breaking the husks and therefore, I don't know, introducing lightweight nasties that won't drop?

 

[sky4meplease]

Try your old method again and see if it goes clear.
Or use your whisk for dough in then a spoon for the later stage mixing.

 

[ph0ngwh0ng]

Try your old method again and see if it goes clear.
Or use your whisk for dough in then a spoon for the later stage mixing.

Yes that's what I intend to do (quit using the whisk, even for dough in). Guess I wanted to know If anyone ran into the same problem.