In my latest batch I ended up with a stuck mash due to me mis-assembling the false bottom. To solve this, I transferred the mash to a bucket, fixed the false bottom, put the mash back in the MLT and lautered as normal.
Before transferring the mash, the wort was clear. After transferring the mash, the wort was very cloudy.
This cloudiness carried over into the boil and I ended up with the most trub-filled batch I've ever made. Normally I'll get 2-3 quarts of trub in a 6 gallon batch. In this batch I got almost 6 quarts.
Did transferring the wort cause this excessive trub? If so, how? And how could I avoid this problem in the future. (other than always assembling the false bottom correctly, obviously)
Yes, there really are two problems here: a super-cloudy wort and a trub-filled wort. They might not be related. The grist was 40% American 2-row, which is not an ingredient I normally use. Based on the massive kreusen I'm seeing in the fermenter, I'm guessing that the 2-row contributed a lot of protein to this beer.
So the 2-row probably contributed to the excessive trub in the beer as well.