Hi there. I have an issue with my last 2 batch : Hazy beer. In books they say this can be an infection. And it's not chill haze, because the beer is hazy event at room temperature. I tried to leave them in the fridge for 3 weeks and that didn't change anything. When I used Coppers can with dextrose only (I know...yuk) the beer was crystal clear. But my last 2 batch I use extract malt with steeping grains and they came out hazy. They are not very carbonated and there's not much yeast in the bottom. Both batches are been aged for 2 months. The beer taste and smell good. If it's just "esthetics", then I don't care. But I wanna know, I wanna understand what's going on. Why my beer is hazy, cloudy. Is every home brew beer is some kind of cloudy?
My first brew, a German Amber Ale was hazy too. I fermented for 4 weeks and then kegged. I didn't rack to a secondary. It has been on gas for about 3 weeks. It only cleared this week. The taste really smoothed out as well.