Hello all,
I made a cream ale, first attempt, and it tastes great but is VERY milky in appearance. I used 84% pale 2 row, 7% flaked corn, 4.5% vienna, and 4.5% corn sugar (last 10 minutes of boil). I used 1056 yeast at 62 degrees. Any suggestions on why is was so milky? The taste is fine, but appearance is not so appetizing. The water profile was Ca 35, Mg 9, Na 15, SO4 30, Cl 35, and HCO3 10. The only thing I can think of is I stored my grains in my hot garage, over 100 degrees in the Houston area, but I don't know if that would do it...
Richard