Yeast the culprit for murky beer?

[nigelsch]

These are the things I wold do, from a practical perspective:

1) I assume you know your water alkalinity; if not you need too for AG. Treat your water with acid/CRS or boiling to
get < 50ppm for an ale. In addition get your CA to 100ppm+ with gypsum. With these values you should be hitting
a good mash ph.

2) Give your ferment 2 weeks at a steady ferment temp. At least 3days+ after completion to finish off.

3) Chill lightly for 3 days. I drop mine to 10oc only for a few days and that's fine for me.

Given it looks likely you cant chill, this maybe something you have to wait for the cooler climate. A shed isn't
the best place, as the temperature can swing between the sun and cool nights. A fermentation fridge is a great
investment.

Good luck.