Only need 1g of irish moss per 8l of liquor, otherwise the proteins used for head retention are stripped out of the mash. Moss should be rehydrated before use, and added for last 20 minutes.
Sparging too fast will create a vacumn and compress the malt, making a stuck mash. keep the pump flow low. I think i created a tunnel for fluid to cycle, not mashing the entire malt pipe hence the low efficiency.
Slowly lower the temperature from the diacetyl rest and hold it there for a few more weeks. Be sure to lower the temperature slowly! By lowering the temp 1º to 2º per day, the yeast are slowly eased into the lager. This keeps them healthy for the next phase of fermentation. If you lower the temperature too quickly, they will be shocked into releasing a large amount of esters into the beer, potentially altering the flavor profile. The lagering process will assist in flocculation, allowing the solids to fall out of suspension and settle on the bottom of your vessel, producing an exceptionally clean final product.
