TL;DR How can I tell what this cloudiness in my wort is? will it cause off flavors? if so, how do I get rid of it? and most importantly, if this is a problem, how can I prevent this from happening next time?
Ran my first all-grain mash about a week ago, 5 Gallon Saison. I've heard to look out for cloudy wort and the many reasons it may be cloudy. I'm not too concerned with a cloudy brew as long as it tastes good.
Lautered until the wort was nice and clear, looked almost like a dark bourbon. Then sparged. Collected a little less than 7 gallons. At this point the wort looked as clear I would expect an extract wort to be.
After the boil, cooled and transferred to the primary and you can hardly see through it, it's SO cloudy. Just a solid opaque haze in the primary.
I normally use a whirlfloc tablet, but in the hustle a my first all-grain I forgot to add it. I wonder if it would have dropped a lot of this out?
I read the cloud could be grain flour, I didn't crush my own, I bought it precrushed, but read that it SHOULD have settled out by the first week? Also wouldn't this cloud be in the wort prior to boiling?
Also read it could be tannins with proteins, a haze that doesn't go away and may cause off flavors.
The only clarifying agent I have is Biofine Clear, I intend to use this 2 days prior to kegging since it drops the yeast out and keeps my kegs and lines a little cleaner. Will this be enough? Will waiting this long cause problems?
EDIT, recipe for reference:
Malt: 10 lbs. Belgian Pale malt 0.75 lbs Briess Caramel 20
Yeast: Wyeast 3724 Belgian Saison Yeast.
Hop Additions: 2.5 oz Hersbrucker @60 min 0.5 oz Hersbrucker @10 min