PH causing cloudy wort?

[Brew4]

Have just done a few paler ales and everytime I get cloudy wort. It goes on to the fermenter.

Have used different grain just to rule that out but don't use any water treatment.
COuld my wort PH cause this?

[orlando]

Need a bit more info but cloudy wort is not necessarily a problem if you use something like protafloc 15 minutes before the end of the boil a lot of this can be pulled out of the wort. A decent boil could also be a factor, if you get a good hot break this too should help with clarity. Recirculating the mash before entering the boiler can also remove grain matter by allowing the grain bed to act as a more effective filter. I don't know whether water treatment would help with this, others will advise, but water treatment is so easy I would do it anyway as a matter of course. I would also be interested in what mash temperatures and mash time you are achieving and how effective this is at converting all the starch into fermentables. An easy test is to get some Iodine and putting a drop or two in some wort as it exits the mash tun, if it turns blue you are not completely converting so this would point to a mash problem.

A few more bits of information on exactly what you are doing would really help pinpont the problem. Having said that you don't say how this cloudy wort translates into a problem with the final beer, which of course is ultimately what we are concerned with.

[Eric]

It is possible to mash outside the optimum range and get clear boiled wort into the FV. Haze in the final beer can be an indicator that you should consider examining pH values during your brewing process. I'm inclined to suggest you look at your processes first and when you are happy with them, investigate the chemisty.
While the process can be very tolerant to debris from one stage being carried over to the next, it doesn't have to be that way. I can't get perfectly clear wort into my boiler from the mash tun, but running it off at about 3/4 litre per minute and recycle for 15 minutes produces something acceptable. A good boil for 90 minutes with copper finings added with 15 minutes to go, then chilled before being passing through a hop filter should run bright after a few litres.

[Brew4]

Have used boiler finings Irish moss but get cloudy beer after fermentation as well.
Will try getting iodine.

[Eric]

Have used boiler finings Irish moss but get cloudy beer after fermentation as well.

That's normal, you've encouraged yeast to permeate it. Which yeasts have you used and how long does it stay cloudy?

[Brew4]

Nottingham yeast. It stays cloudy for weeks, even when chilled

[Eric]

Can't fault your choice of yeast although I've not used it for a long time.
Chilling will make it cloudy, strangely for today's world, it's called a chill haze. Proper beer is like that, it doesn't usually happen with centrifugally filtered, pasturised, alcoholic flavoured beverages that wiill often be advertised as beer which can cause confusion amongst the hard working general public and others.
If it tastes OK then a bit of housekeeping will likely point you in the right direction. Meanwhile drink it yourself and add 20 grams of black malt to your brew to darken it without greatly impacting taste until it clears.

[Valley Commando]

Eric, an excellent and practical suggestion! I will give that a whirl with my next batch.... Thanks!