Is my beer ruined? This is a picture I took Monday morning of the yeast cake at the bottom of an IPA that I brewed on May 8th.
You can see there is a 2-inch layer of suspended yeast above the main cake...the beer was completely clear before I left on Wednesday night- got back on Sunday night and it was like this. I meant to bottle it before I left but didn't think 3 vs.4 weeks in the primary would make a difference. Anyone ever see this before? Yeast autolysis?