When a sample is cooled and the protein drops to the bottom of the sample and the wort is clear, the beer shouldn't haze when it's chilled down.
Alpha should have liquefied amylose during the saccharification rest period and there shouldn't be too much starch carried over. However, there's amylopectin in malt which is complex, heat resistant starch. The starch isn't affected because the temperatures used with infusion brewing methods are too low to burst the starch before Alpha denatures. The starch is thrown away with the spent mash. When the malt is crushed into powder starch carry over occurs because there's too much amylopectin in the mix for Alpha to liquefy before it denatures. The steps that cause dextrinization and gelatinization to occur which lessens the chance of starch carry over are left out of recipes because they require a lot of time.
Amylopectin contains tasteless, nonfermenting types of complex sugar responsible for body and mouthfeel in beer.
During mash out, the temperature is at the point where amylopectin enters into solution, but, Alpha denatures at the high temperature. Mash out is used with the decoction method.
Beer jells up after a very long storage period, by then, the beer has already deteriorated.
Skim off the hot break as it forms and continue to remove hot break until it ceases to form or drastically reduces before adding bittering hops. The extract is cleaner and less hops are needed.
To reduce hot break, when the bottom of the boiler is covered with extract stop adding extract and fire the boiler. When the extract begins to boil add a small amount of hops or a handful of crushed black malt and very slowly add extract without stopping the boil. Skim off the hot break as the boiler fills. It's a trick from way back. Less chance of boil over and the boiler can be filled higher. Hops and black malt reduce surface tension and that's about all there is about first wort hops.
