I've recently brewed a batch of quadruple, ~10.5 abv strong, with honey.
And as usual when bottling - I have a "test" bottle, where I pour the last drops from the carboy. Usually this bottle has ~1cm of yeast in it and is 3/5 full with beer.
This bottle is opened the first from the batch, to see what the taste is, if the beer is carbonating, is it drinkable, etc.
So yesterday, after 1 month and 5 days in the bottles, I've opened this test bottle to have a taste of my brew. When opened - the bottle gave out a lot of CO2 "pshhhh" and yeast sediment started going up from the bottom and mixing up with the beer. After it was poured into the glass, the beer looked muddy.
There were no off-flavors in the taste or the smell, so I'm positive it's not an infection of some sort. It was quite good, although with a distinctive yeast flavor.
Now the questions is why this happened? Is the beer just too raw (since it's a larger abv beer, I suppose it needs to stay more than a month in bottles) and needs some more time to settle? Or maybe it's because the beer is stored and was cracked at room temp (~20C), without cooling it off first? Or any other reason?
I hope that someday I will crack a bottle, pour this beer into the glass and it will be crystal clear...