OK this isn't a homebrew, but I imagine this could happen with a homebrew so I think it's an appropriate question. I just popped open a year old bottle of La Rulles Tripel that I had in my fermenter. Unlike most yeast sediment, this seems to stay in suspension. Could this be a protein haze? I've seen this before with another aged beer of mine, a Widmer Bro's Bourbon Ale. Doesn't seem to effect the flavor or mouthfeel, but I'm curious as to what it is? The fermenter does go through temperature changes and I'm wondering if that could be messing with my aged bottles.