First Mini Mash and Cloudy Beer

[TunaCan]

Making an APA first time with a stovetop mini mash. Beer started out at 1.062, is now at 1.012 after one week. I've just racked to a secondary in attempts to let it settle better, get it off the trub. My experience has been when a beer is this far fermented, its usually much clearer. Should I just let it set, or is there something that I'll need to add to it to get it to clear? Its temp controlled at 68° Other beers have taken much longer to ferment out however, at least two+ weeks.
Thx!

[BDawg]

Lots of variables here. Did you have a good cold break? CB for an AG or mini mash is crucial to a clear beer.
Which yeast?
What temps?

Lots of ???'s.

[TunaCan]

Wyeast 1056. Not the cold break that I've seen previously. Did use irish moss. Partial boil, got it down to about 78° within maybe ten minutes with wort chiller. Transfered from boil kettle to bottling bucket to add water to volume and oxygenate, let wort settle for a while, then used the valve to transfer to carboy. There was a good inch of gunk left in the bottling bucket. Pitched at about 75° been fermenting since at 66°-68°

[BDawg]

Sounds like you did things ok (though it's better to get it all the way down to 68F before you pitch, and it's better to NOT rack off the primary cake for at least 10 days to 2 weeks, but it'll be fine).

Give it 2 good solid weeks in secondary now that you have already transferred, and then cold crash it in the carboy if you can get it down to 32F. Once there, if it's still cloudy after 3 days, hit it with some polyclar, give it another week or 2, and you should be good to go.

HTH-